Veg by HFW Serves 4
We do not have parsley at the moment, but I thought the texture and extra flavor from the Lemon Balm would be a nice switch out.
2 tsp Cumin Seeds
1 tsp Fennel Seeds
4 to 5 TB Extra Virgin Olive Oil
1 Onion, chopped 2 Celery Stalks, chopped
1 Fennel Bulb, chopped
Fava Beans, as many as you would like to use, shucked and boiled until tender, remove the outer skins if they are too tough
2 Garlic Cloves, chopped
Finely grated zest and juice of 1 Lemon
7 oz Whole Wheat Israeli Couscous, you can use whatever couscous you like, simply follow the directions on the package
1/2 bunch of Lemon Balm, chopped
A handful of chives, chopped
3/4 cup Walnuts, lightly toasted and coarsely chopped
Sea Salt and freshly ground Black Pepper
Put the cumin and fennel seeds in a dry frying pan and toast over medium heat, shaking the pan often, for a few minutes until fragrant. Tip into a mortar and, when cool, grind with the pestle to a powder. Heat 2 TB of the olive oil in the frying pan and sauté the onion, celery, fennel and garlic over medium heat for 5 minutes or so. Until softened but still with a bit of bite. Remove from the heat and add the ground spices and lemon zest. Cook the couscous according to the directions. Drain well and mix with the onion, favas and spice mixture. Allow to cool. Stir in the lemon juice, herbs, walnuts and plenty of salt and pepper. Before serving add more oil to lubricate the couscous to your taste, you may also like more lemon juice.