Time of preparation: 20-40 min
450 ml water
250 g couscous
2 handfuls young beetroot greens
1 fresh fennel
1 tsp oregano
small bunch of parsley or chives
salt and pepper
Place the couscous in a bigger bowl. Bring water to a boil, add salt and pour over couscous. Cover the pan with a lid and let it set for 15 minutes. Then remove the lid and let it cool. Meanwhile, blanch the young beetroot greens and finely chop them. Thinly slice the fennel and mince the herbs.
Add vegetables to the cooled couscous, season to taste, stir and serve. It goes very well with baked white beans shakshuka.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.