Cooking with essential oils: a healthy recipe of Cous Cous with Wild Fennel Essential Oil

In the realm of culinary arts, the conjunction of taste and health is a precious pursuit.
For the modern food enthusiast and the discerning health-conscious cook, the advent of essential oils in the kitchen has sparked a new wave of gastronomic innovation.
Gone are the days when these powerful plant extracts were reserved exclusively for aromatherapy.
Now, they’re at the forefront of a movement toward flavor-packed, organic cuisine, packed with health benefits and culinary pizzazz.
Here, we explore a masterpiece concocted by the ingenious chef Roberto Abbadati – a recipe that embodies the very essence of this gastronomic transformation.

For those who have not yet been initiated, the proposal to use essential oils in cooking may seem bold.
However, with a pinch of culinary awareness and a touch of creativity, these essential oils can work wonders.
Wild Fennel Essential Oil, in particular, not only gives a delicious flavor but also infuses the dish with its digestive and purifying properties.
Blending with the earthy flavor of greens and the robust texture of delicious lentils, the essence of wild fennel elevates the humble couscous to a dish of pure pleasure.

time

60 min

people

4

INGREDIENTS

150g couscous
150g water + 1 tablespoon of turmeric + 1 tablespoon of fine salt
25g butter, cut into cubes
2 drops of essential oil
250g lentils, soaked for half an hour
1 carrot
1 stalk of celery
1 fennel
1 shallot
1 red onion
2 cloves of garlic
little EVO oil and salt
4-5 sprigs of fresh fennel, peeled
Wild Fennel Essential Oil

procedure

Prepare your senses as we guide you through the step-by-step creation of this aromatic and nutritious dish.

  1. Preparing the vegetables: Start by dicing all the vegetables you want. Then, stew them in a saucepan with a drizzle of oil until they become tender.
  2. Cooking lentils: Add the lentils to the vegetables, cover with water and let them simmer gently. Continue cooking until all the water is absorbed, which should take about 40 minutes. Then turn off the heat and leave covered.
  3. Preparing the water for the couscous: Bring water to a boil with turmeric and salt to taste. If desired, you can add a few drops of essential oil for additional flavor.
  4. Cooking couscous: Pour the flavoured water over the couscous placed in a suitable container, together with a knob of butter. Mix well to distribute the liquids and flavours, then cover with a lid and leave to rest for 5 minutes.
  5. Finish: After resting, uncover and fluff the couscous with a fork to make sure there are no lumps. Add the couscous to the lentils and stewed vegetables, stir gently to combine all the ingredients well.
  6. Service: Complete the dish with a pinch of chopped fresh fennel. If you prefer, you can add a drizzle of raw oil directly on the plates before serving to further enrich the flavor.

Enjoy your meal! With this recipe you can bring to the table a dish rich in flavors and colors, ideal for a healthy and tasty dinner.

author

Roberto Abbadati

Wild Fennel Essential Oil

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