My mission of late consists of new vegetable incorporations into my diet; one of which is fennel. I’ve become incredibly fond of this peppery, liquorish flavored plant from the carrot family (red heads must stick together, you know). For me, fennel elevates a dish in both texture and flavor, resulting in what I’ve deemed to be a “homemade white linen meal”. Who needs the restaurant? Although, I’d love a cup bearer to bring forth my wine (Christmas wish list item since 2012).
As a side note, fennel is high in nutrients and has a myriad of health benefits. It has incredibly positive impacts on brain function, is a natural immune system booster, reduces blood pressure, and is a cancer and heart disease preventer. Wine wouldn’t you incorporate this in your diet (a little wine humor for the read, as you should be cooking with wine in hand … as referenced in prior posts)? But I digress …
I’ve put together a delicious (and super quick) veggie bowl, comprised of the following:
1 sweet yellow onion (chopped)
1 purple onion (chopped)
2 garlic bunches (diced)
2 fennel bulbs (chopped)
1 steamer bag of brussels
1 steamer bag of spinach
1-2 cup(s) of couscous (cooked)
Combine your onions, fennel, and garlic. Sauté away (keep it simple with olive oil, salt, and pepper) while you’re steaming your brussels and spinach, tossing frequently. Your couscous should be boiling on the side as you’re tossing. Once your veggies have caramelized, add your brussels and spinach to your pan and toss for another couple minutes until all the flavors can happily marry.
Once completed, add your couscous to the mix and then scoop a healthy helping into a bowl. Talk about bang up nutritious and delicious … you’re ready to devour! You can pair this with any meat of choice or throw in some shrimp and scallops to the bowl for a seafood flare. Absent any meat or fish, it certainly stands as a meal itself, making it an attractive vegetarian dish. As one of my personal heroes, Ina Garten, would say … “How easy is that?” Enjoy!