Side Dish: United States – Citrus-Mint Pearl Couscous with Sautéed Fennel and Peas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 cup (170 g) pearl couscous (Israeli couscous)
1 1 / 2 cups (355 ml) low-sodium vegetable stock or water
1 small fennel bulb, cored and thinly sliced (about 1 1 / 2 cups / 100 g)
1 small shallot, minced
1 / 2 cup (75 g) peas (fresh or frozen)
Zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tbsp (14 g) unsalted butter (optional)
2 tbsp (8 g) fresh mint, finely chopped
1 tbsp (4 g) fresh parsley, chopped (optional)
1 / 4 tsp crushed red pepper flakes (optional)
Sea salt and freshly ground black pepper, to taste
Fennel fronds, for garnish (optional)

Instructions

Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast, stirring, until lightly golden and fragrant, 3–4 minutes.
Stir in the stock (or water) and a pinch of salt. Bring to a simmer, reduce heat to low, cover, and cook until tender and liquid is absorbed, 8–10 minutes. Fluff with a fork and set aside.
Meanwhile, heat the remaining 1 tablespoon olive oil and the butter (if using) in a large skillet over medium heat.
Add the shallot and fennel with a pinch of salt. Sauté, stirring occasionally, until the fennel is tender and lightly caramelized at the edges, 6–8 minutes.
Stir in the peas and cook until just heated through and bright, 1–2 minutes.
Add the lemon zest, lemon juice, and red pepper flakes (if using). Toss to coat and remove from heat.
Fold the fennel–pea mixture into the cooked couscous. Season to taste with salt and freshly ground black pepper.
Finish with chopped mint (and parsley, if using). Garnish with fennel fronds, adjust lemon to taste, and serve warm alongside the halibut.