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Recipe: Israeli Couscous Salad With Fennel and Goat Cheese edit
Photos
Upload a photoCreated by: Anonymous
Tags: Eastern, Herb, Israeli, Meat, Middle, Middle Eastern, Salad
edit Ingredients
1 |
medium fennel bulb |
½ |
cup olive oil |
½ |
cup lemon juice |
½ |
cup sliced fresh basil |
½ |
cup chopped fresh parsley |
3 |
garlic cloves minced |
½ |
teaspoon salt |
½ |
teaspoon freshly-ground black pepper |
1 |
red bell pepper diced |
½ |
cup sliced ripe olives |
1 |
bn green onions chopped |
1 |
cup Israeli couscous cooked |
6 |
Bibb lettuce leaves |
1 |
pkt goat cheese - (2 1/2 oz) crumbled |
|
Fennel fronds for garnish |
edit Preparation
Step 1 |
Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if desired. |
Step 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. |
Step 3 |
Arrange lettuce on 6 plates. Top with couscous mixture. Sprinkle with goat cheese, and garnish with fennel fronds, if desired. |
Step 4 |
edit Tools
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