- 1 tablespoon neutral oil
- 1 yellow onion peeled and thinly sliced
- 1 large fennel bulb trimmed, cored, and sliced into thin wedges
- 3 tablespoons butter
- 1 heaping tablespoon harissa paste
- 1 cup pearl couscous
- 3 cups water or stock plus more as needed
- Salt and pepper to taste
- ½ cup labneh or Greek yogurt
- 1 tablespoon lemon juice
- A few splashes of water more as needed
- Salt to taste
- Fennel fronds reserved from the fennel bulb
- Pomegranate seeds
Cook the aromatics:
Heat the oil in a wide pot over medium-high heat. Add the onion and fennel and cook, occasionally stirring, for 7–10 minutes until they begin to deepen in color. Adjust the heat as necessary to prevent burning. Continue cooking until the fennel is a deep, golden brown—season with salt and pepper.
Simmer the couscous:
Pour in the water and bring to a boil. Reduce heat and simmer for 20–25 minutes until the couscous is tender. Add more water, if necessary, if the liquid evaporates too quickly or if the couscous sticks. You may need to add up to ¼ cup or ½ cup of additional water—taste and season with salt and pepper.
Prepare the labneh sauce:
While the couscous simmers, combine the labneh, lemon juice, and a big pinch of salt and stir. Add water, 1 tablespoon at a time, whisking after each addition until the sauce is a drizzling consistency—taste and season with more salt.
Calories: 312kcal | Carbohydrates: 41g | Protein: 9g | Fat: 13g | Sodium: 120mg | Fiber: 4g | Sugar: 2g | Vitamin C: 11mg