Israeli Couscous with Caramelized Fennel and Spinach is a delightful dish that combines the nutty taste of Israeli couscous with the delicate flavors of caramelized fennel and fresh baby spinach. This recipe offers a heartier texture and a unique visual appeal compared to traditional Moroccan couscous. The anise-flavored fennel adds a refreshing twist, while lemon zest and juice brighten up the dish. The addition of chives brings a burst of freshness to the final creation. The larger grains of Israeli couscous require a different cooking technique, which involves boiling or simmering. This dish is an excellent choice for a light and flavorful side or a satisfying main course.
SERVES 4 TO 6
INGREDIENTS:
- 1½ cups Israeli couscous
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 3 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced thin
- ½ onion, halved and sliced ¼ inch thick
- 2 garlic cloves, minced
- ½ teaspoon grated lemon zest plus 1 tablespoon juice
- 4 ounces (4 cups) baby spinach
- 3 tablespoons minced fresh chives
INSTRUCTIONS:
- Cook the Couscous: In a Dutch oven, bring 4 quarts of water to a boil. Stir in the Israeli couscous and 1 tablespoon of salt. Cook the couscous until tender, which takes about 5 minutes. Drain the couscous, transfer it to a large bowl, and cover to keep it warm.
- Caramelize the Fennel: Wipe the now-empty pot dry, add 1½ tablespoons of oil, and place it over medium-low heat until shimmering. Add the sliced fennel, onion, and ¼ teaspoon of salt. Cover and cook, stirring occasionally, until the vegetables have softened and released their liquid, which takes about 15 minutes. Uncover, increase the heat to medium-high, and cook, stirring often, until the vegetables are lightly browned, and the liquid has evaporated, approximately 15 to 20 minutes.
- Add Flavors: Stir in the minced garlic and lemon zest and cook until fragrant, which takes about 1 minute. Off the heat, stir in the baby spinach, cover, and let it sit until the spinach is wilted, approximately 2 minutes.
- Combine and Serve: Stir in the cooked couscous, lemon juice, minced chives, and the remaining ½ tablespoon of olive oil. Season the dish with salt and pepper to taste. The Israeli Couscous with Caramelized Fennel and Spinach can be served warm or at room temperature.
TIPS:
- Using Israeli couscous: Opting for larger-grained Israeli couscous over the smaller Moroccan couscous gives the dish a heartier texture and more visual appeal. The nutty taste of Israeli couscous complements the caramelized fennel and spinach perfectly.
- Properly cooking Israeli couscous: Unlike traditional couscous, which can be soaked in boiling water, Israeli couscous requires boiling or simmering to reach the desired tenderness. Be sure to follow the cooking instructions to achieve the best results.
- Handling fennel: Preparing fennel can be easy if you follow the steps outlined in the sidebar. Removing the tough parts and thinly slicing the bulb will ensure that you get the most flavor from this unique vegetable.
- Don’t substitute with regular couscous: In this recipe, it’s crucial to use Israeli couscous. Regular couscous requires a different cooking method and won’t work well in this dish.
Enjoy the delightful combination of flavors and textures in this Israeli Couscous with Caramelized Fennel and Spinach recipe! It makes a lovely side dish or a satisfying main course.
