CookEat Recipe
Steamed Fennel and Artichoke with Mint
Steamed fennel and artichoke hearts are folded through couscous with yogurt, mint, parsley and herbs. Serve warm on crisp baguette toasts.
Method
Steps
Step 1
Wash and trim the fennel and cut into 5 mm slices. Use canned artichoke hearts in water, weighed drained and quartered. Put 600 ml water in a covered saucepan under a steamer basket without touching it, bring to a boil and steam the fennel for 8–12 minutes until tender; add the artichokes for the final 2 minutes to warm. Drain the vegetables.
Step 2
Weigh instant couscous dry. In a heatproof bowl, pour over the remaining 270 ml boiling water, cover and leave for its full packet standing time, about 5–10 minutes. Fluff with 2 teaspoons olive oil, then fold through the fennel and artichokes.
Step 3
Heat the oven to 200°C. Slice the baguette into thin rounds and brush with the remaining teaspoon olive oil. Toast on a tray for 5–8 minutes until crisp.
Step 4
Wash and chop the mint, parsley and herbs. Fold into the warm couscous with the yogurt off the heat. Spoon the mixture onto the baguette toasts, divide into four portions and serve immediately.
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