Stuffed fennel

Total time: 1hr 30m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 255 Kcal, 8g Protein, 19g Carbohydrates, 15g Fat


  • To prepare the fennel
  • 0.5 tbsp olive oil
  • 2 fennel
  • 0.25 tsp salt
  • a little pepper
  • Filling
  • 0.75 tsp salt
  • 50 g couscous
  • 0.5 dl water, boiling
  • 3 dried figs, finely chopped
  • 1 red pepper, diced
  • 2 tbsp basil, finely chopped
  • 100 g feta, crumbled
  • 1 tbsp olive oil
  • 1 beef tomato (e.g. Oxheart), diced
  • a little pepper
  • 2 tsp Dukkah (spice mix)
  • 2 tbsp peppermint, finely chopped
  • Utensils
  • One ovenproof dish (holding approx. 2 l), greased

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  • 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.
  • Filling

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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