Israeli Cous Cous with Ras el Hanout Fennel and Carrot
Ingredients
- 2 tbsp. olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 carrot, cut into 1/2-inch pieces
- 1 fennel bulb, trimmed and cut into 1/2-inch pieces (fronds reserved for garnish)
- 1 cup Israeli cous cous
- 2 cups chicken stock
- 1⁄3 cup finely chopped cilantro
- 1⁄3 cup finely chopped mint
- 2 tbsp. store-bought or homemade ras el hanout
- 1 English cucumber, halved, seeded, and cut into 1/2-inch pieces
- Zest and juice from 2 oranges
- Kosher salt and freshly ground black pepper
Instructions
Israeli Cous Cous with Ras el Hanout, Fennel, and Carrot serves 4 original recipe by Saveur.
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