Ingredients

• 1 1/2 tablespoons butter
• 1 large fresh fennel bulb, cut into 1/4-inch cubes (about 2 cups)
• 1/2 teaspoon fennel seeds, coarsely ground in mortar with pestle or in spice mill
• 2 cups low-salt chicken broth
• 1 cup water
• 2 cups couscous (about 12 ounces)
• 1/4 cup pine nuts, toasted
• 3 tablespoons chopped fresh chives

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Instructions

1. Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.