Lemon Braised Fennel Steaks

Place a large pot of salted water on to boil. Cut each fennel bulb into quarters, from top to bottom. Set aside 4 cloves of garlic for the Creamy Red Pepper Rotini. Gently crush the remaining garlic cloves with the side of a knife, leaving them as intact as possible, and remove the peels. Pick the oregano leaves. Finely chop the roasted red peppers. Zest and halve the lemon.

Place a large skillet over medium-high heat with 2 tbsp olive oil. Once hot, add the fennel, sprinkle with salt, and cook until well browned on all sides, about 5 to 7 minutes. Transfer the fennel to a plate. Add 1 tbsp olive oil and the garlic cloves to the skillet, then reduce heat to medium. Cook, tossing occasionally, until golden and softened, about 2 to 3 minutes.

Return the fennel to the skillet and add the oregano, roasted red peppers, juice from half the lemon, capers, turbinado sugar, white balsamic vinegar, and a pinch of salt and pepper. Add the vegetable broth concentrate and 1 cup water. Bring to a boil, reduce heat to low, and cover the skillet. Cook, stirring occasionally, until the fennel is tender and the caper pepper jus has reduced by half, about 10 to 12 minutes.

Add the whole wheat Israeli couscous to the large pot, stir, and cook until al dente, about 8 to 10 minutes. Drain (do not rinse) and return to the pot.

Add 2 tsp olive oil and the baby spinach to the couscous, and stir over low heat until the spinach is just wilted, about 2 to 3 minutes. Add the lemon zest and season with salt and pepper.

Taste the braising liquid and add salt and pepper to taste. Divide the couscous between large plates and top with braised fennel. Spoon caper pepper jus over the entire dish.