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Stuffed fennel
45 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 255
  • Fat about 15g
  • Carbohydrates about 19g
  • Protein about 8g
This is needed
This is needed for 4 people
To prepare the fennel
  • a little pepper
  • 0.5 tbsp olive oil
  • 2 fennel
  • 0.25 tsp salt
  • 50 g couscous
  • 0.25 tsp salt
  • 3 dried figs, finely chopped
  • 1 red peppers, diced
  • 1 tbsp olive oil
  • 1 beef tomatoes (e.g. Oxheart), diced
  • 0.5 dl water, boiling
  • 2 tbsp basil, finely chopped
  • 100 g feta, crumbled
  • 2 tbsp peppermint, finely chopped
  • 2 tsp Dukkah (spice mix)
  • 0.75 tsp salt
  • a little pepper
  • 1 tbsp olive oil
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
To prepare the fennel
Trim the fennel, separate the two larger, outer sections and place in the prepared dish with the centres facing up. Drizzle with oil, season. Finely chop the remainder of the fennel.
Mix the couscous, figs and salt in a bowl, pour hot water over the top, cover and leave to absorb for approx. 5 mins. Heat the oil in a non-stick frying pan. Stir fry the chopped fennel and pepper for approx. 10 mins., mix into the couscous along with the tomato, feta and herbs, season. Stuff the fennel halves with the filling, drizzle with oil.
To roast
Approx. 45 mins. in the lower half of an oven preheated to 180°C.