Israeli Couscous Salad with Fennel and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Skip the plain green salad and serve a first course that's loaded with fresh flavor. The creamy goat cheese adds just the right punch of richness. Ingredients:
1 medium fennel bulb |
1/2 cup olive oil |
1/2 cup lemon juice |
1/2 cup sliced fresh basil |
1/2 cup chopped fresh parsley |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 red bell pepper, diced |
1/2 cup sliced ripe olives |
1 bunch green onions, chopped |
1 cup israeli couscous, cooked |
6 bibb lettuce leaves |
1 (2.5-ounce) package goat cheese, crumbled |
garnish: fennel fronds |
Directions:
1. Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if desired.
2. Whisk together olive oil and next 6 ingredients in a large bowl. Add fennel strips, bell pepper, olives, and green onions, tossing to coat. Add couscous, and toss lightly.
3. Arrange lettuce on 6 plates. Top with couscous mixture. Sprinkle with goat cheese, and garnish with fennel fronds, if desired.
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