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Fennel and Tomato Cous Cous

Fennel and Tomato Cous Cous

Delicious and in season....

Serves 4
Prep time 20m
Cooking time 25m


  • 1 onion, sliced
  • 1 clove of garlic, crushed
  • Pinch of salt (0.25g) and freshly ground black pepper (0.05g)
  • 1 tbsp ground turmeric
  • 2 tsp ground cumin
  • Large pinch chilli powder
  • 2 tbsp lemon juice
  • 250g cous cous
  • 500ml vegetable stock made from a reduced salt stock cube
  • 2 bulbs of fennel, trimmed and sliced, reserve the leaves
  • 1 tbsp cold pressed rapeseed oil
  • 3 tbsp fresh mint, chopped
  • 8 tomatoes, peeled and quartered
  • 85g blanched almonds, toasted in the oven or under a grill for a few minutes.



1. Heat the oil in a saucepan and add the fennel and onion. Stir well to mix and cover with a lid. Cook over a low heat for 15 minutes, stirring occasionally until the vegetables have softened, do not allow them to brown.

2. Add the turmeric, cumin and chilli powder and cook for 2 minutes. Add the lemon juice and vegetable stock and bring to the boil. Pour onto the cous cous in a large bowl. Stir well, cover and leave to swell for 5 minutes.

3. Just before serving add the mint, fennel leaves and remaining oil. Lightly mix in the tomatoes.

4. Pile into a warmed serving dish and scatter over the almonds.

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