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Beetroot and fennel couscous

Alan Coxon from Good Food Live
This colourful and quickly made couscous from Alan Coxon is a delicious accompaniment to Chicken Tagine with Almonds and Raisins.

Beetroot and fennel couscous

Method

1. Pour the vegetable stock into a saucepan. Add the bay leaves, onions and fennel, and bring to the boil.

2. Gradually pour in the couscous, stirring continuously until well dispersed in the stock.

3. Stir in the beetroot. Cook over medium-low heat for 15 minutes until the liquid has been absorbed.

4. Season to taste. Stir, then leave to rest for 2 minutes before serving.

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Serves: 4

Prep: 10 min
Cook: 20 min

Ingredients

Main:

1 litre vegetable stock
2 fresh bay leaves
6 Spring onions, finely sliced
1 fennel bulb, finely diced
225g Couscous
4 tbsp freshly cooked beetroot, finely diced
salt and fresh ground black pepper