Couscous for one: Fennel squid and chilli - Better Homes & Gardens Australia

Ingredients

• 1/3 cup water
• 1/4 cup pearl couscous
• 1/2 tsp fennel seeds, roughly crushed
• 1 Tbsp extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 150g squid hoods, cleaned, sliced
• 1 tomato, cut into wedges
• 20g baby rocket leaves
• 1/2 lemon, zest finely grated, juiced, plus lemon wedges, to serve
• 1 Tbsp chopped mint leaves, plus whole leaves, to serve
• 1/2 long red chilli, thinly sliced
• Chargrilled bread, to serve