Method:
1 Combine the carrots, fennel, lemon and orange rind, saffron, coriander seeds and capers in a medium saucepan, add enough water to just cover. Cover with a lid and simmer for 8-10 minutes or until carrots tender. Remove the rind.
2 Prepare the couscous following packet directions. Season with salt and pepper and drizzle with olive oil. Stir with a fork to separate the grains.
3 Spoon couscous onto a serving plate, spoon over the vegetable mixture, scatter with herbs.
Recipe Database
Vegetable a La Grecque recipe
17/03/2008
George Calombaris
This recipe is listed under:
Sides, Vegetarian Recipes
Ingredients:
3 baby carrots, peeled
2 baby fennel, trimmed and quartered
1 lemon, rind peeled using a vegetable peeler
1 orange, rind peeled using a vegetable peeler
Pinch saffron threads
1 tsp coriander seeds
1 tsp capers, rinsed and drained
¾ cup San Remo couscous
Olive oil
Mixed fresh herbs, to serve
