Roasted Vegetable and Fennel Sauce over Couscous
February, 2007

Serves 8 / Serving tip: This sauce also pairs beautifully with steamed halibut, pasta, or chicken.

Roasted Vegetable and Fennel Sauce (makes about 6 cups)
8 large shallots (7-8 ounces total), peeled and cut into 1/2-inch chunks
1 9-ounce package frozen artichoke quarters
2 fennel bulbs, cut into 1/2-inch chunks
2/3 cup pitted brine-cured olives (such as niçoise)
1 garlic head, cloves separated, unpeeled
6 ripe plum tomatoes (about 1 pound), quartered
1 cup low-sodium vegetable broth
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves (removed from stems)
1 teaspoon dried oregano
Salt and pepper

2 cups cooked couscous
1/3 cup crumbled feta cheese

1. Preheat oven to 350°. Place all sauce ingredients in a large roasting pan and toss well. Cover pan with foil and roast for 20 minutes; remove foil, increase heat to 450°, and roast for another 20 minutes. Using a slotted spoon, transfer all vegetables except tomatoes and garlic to a bowl; cover with foil and keep warm.
2. Peel garlic cloves and add half to the fennel mixture in bowl. Place remaining half in a food processor with tomatoes and all pan juices. Blend until smooth. Adjust seasonings with salt and pepper. Pour mixture into bowl with vegetables and stir to combine.
3. Distribute hot couscous onto serving plates and top with sauce. Sprinkle with feta cheese.


PER SERVING: 171 cal, 34% fat cal, 7g fat, 2g sat fat, 6mg chol, 5g protein, 25g carb, 5g fiber, 255mg sodium