Kukkakaali-Fennel Couscous
recipe

A delicious and nutritious side dish that combines cauliflower, fennel, and whole grain couscous. Perfect alongside lamb chops or other Middle Eastern flavors. Preparation time: 30 minutes. Serving size: 4.
Ingredients:
- 1 cup whole grain couscous
- 2 cups water
- 1/2 head cauliflower
- 1 fennel bulb
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. In a saucepan, bring water to a boil and add salt. Once boiling, add the couscous and stir. Remove from heat, cover, and let it sit for about 5 minutes to absorb the water.
2. Chop the cauliflower and fennel into small pieces. Heat olive oil in a skillet and add the cauliflower and fennel. Sauté over medium heat until the vegetables are tender, about 10-15 minutes.
3. Add the lemon juice to the sautéed vegetables and mix well.
4. Once the couscous is ready, fluff it with a fork and combine it with the vegetables. Season with salt and pepper to taste.
5. Serve warm and garnish with fresh parsley.
Nutritional Information (per serving, estimated):
- Calories: 180 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 6 g
- Fiber: 5 g
- Vitamin C: 50 mg

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