Moroccan · Couscous
Couscous Mfenned with Fennel & Chard
A rustic vegetable couscous from the Doukkala plains near El Jadida, mfenned leans on fennel bulb and chard cooked down soft in a light broth, the two vegetables' flavours folding into a mellow, herby backdrop for plain steamed couscous.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Serves
- 4
- Level
- Medium
Ingredients
- 400 g couscous
- 2 fennel bulbs, sliced into wedges
- 1 bunch chard, stalks and leaves separated and chopped
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 tsp turmeric, 1/2 tsp ground ginger
- 3 tbsp olive oil, salt and pepper
Method
- 1
Start the vegetables
Warm the oil in a pot, soften the onion and garlic, then add the fennel wedges and chard stalks with the turmeric and ginger.
- 2
Simmer
Add about 400 ml water, cover, and simmer 25 minutes until the fennel is nearly tender.
- 3
Add the chard leaves
Stir in the chopped chard leaves and cook a further 10 minutes until wilted and tender.
- 4
Steam the couscous
Meanwhile moisten the couscous with salted water and oil, rake through, and steam over a separate pot of simmering water in two rounds of about 12 minutes each, raking between.
- 5
Assemble
Mound the couscous on a platter, spoon the fennel and chard over with plenty of broth.
- 6
Serve
Serve warm, with extra broth on the side.
Chef's tips
- Add chard stalks early and the leaves later, since the stalks need much longer to soften.
- Cut the fennel into wedges rather than thin slices so it doesn't disintegrate over the simmer.
- This couscous is naturally vegan and works well as a light lunch on its own.
Frequently asked questions
What does mfenned mean?
It refers to dishes built around fennel (fennouj/besbas) cooked down soft, often paired with leafy greens like chard in this rustic country style.
Can meat be added?
Yes, a few pieces of lamb or chicken can be browned and simmered in the broth from the start for a heartier version.