Israeli Couscous Salad with Fennel and Goat Cheese

Southern Living
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.
Makes 6 servings


+ Add To Shopping List
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


Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if desired.

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.

Arrange lettuce on 6 plates. Top with couscous mixture. Sprinkle with goat cheese, and garnish with fennel fronds, if desired.

Created date

January 2001