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Couscous Salad with Fennel and Goat Cheese

No recipe image available.A colorful Mediterranean couscous salad with fresh fennel, lemon juice, basil, red bell pepper, ripe olives, green onion and crumbled goat cheese.

Recipe 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 flat-leaf parsley
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black 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

Cooking 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.

Makes 6 servings.