Time: 40 minutes
Prep Pointer: Crush fennel seeds with a mortar and pestle, or place in a heavy-duty zip-top plastic bag and tap the bag with a skillet.
Serve with Carrot-Currant Slaw: Combine 2 tablespoons lemon juice, 1 ½ teaspoons olive oil, ½ teaspoon ground cumin, ¼ teaspoon salt, 1⁄8 teaspoon ground red pepper, and 1⁄8 teaspoon black pepper in a large bowl. Stir in 4 cups shredded carrots, ½ cup chopped green onions, and ½ cup currants.
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