Filled Fennel and Vegetables

Name: Filled Fennel and Vegetables
Total time: 45 min
Yield: 4
Ingredients: 4 Fennel bulb (halved lengthways, core not completely removed); 2 onions (halved lengthways); 4 large, red pointed pepper (top sliced off and deseeded); 3 Tbsps olive oil; 1.25 cups Couscous (instant); 2 cups vegetable stock; 0.75 cup small Mushrooms (cut into wafer-thin slices); 0.75 cup shaved Parmesan; 2 Tbsps freshly chopped parsley; lemon juice

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 45 min.

Ready in

Ingredients

for

servings

Ingredients: 4 Fennel bulb (halved lengthways, core not completely removed); 2 onions (halved lengthways); 4 large, red pointed pepper (top sliced off and deseeded); 3 Tbsps olive oil; 1 ¼ cups Couscous (instant); 2 cups vegetable stock; ¾ cup small Mushrooms (cut into wafer-thin slices); ¾ cup shaved Parmesan; 2 Tbsps freshly chopped parsley; lemon juice

How healthy are the main ingredients?

Mushroom Parmesan olive oil parsley Fennel bulb onion

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Preparation steps

Blanch the fennel and onions in salted water for approximately 5 minutes. Refresh in cold water and pat dry. Hollow each piece out carefully and finely chop the removed flesh.

Drizzle the fennel, onions and peppers with oil and season with salt and pepper. Cook on the barbecue for approx. 10 minutes, turning occasionally.

Put the couscous in a bowl, pour over the boiling stock and leave for around 10 minutes for the liquid to absorb. Stir in the mushrooms, chopped fennel and onion, the parmesan and the parsley. Season to taste with salt, ground black pepper and a dash of lemon juice.

Remove the vegetables from the barbecue, fill with the couscous mixture and serve.