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Israeli Couscous Salad with Fennel and Goat Cheese

Israeli Couscous Salad with Fennel and Goat Cheese

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.

Southern Living DECEMBER 2000

  • Yield: Makes 6 servings

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

Preparation

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.

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Israeli Couscous Salad with Fennel and Goat Cheese Recipe

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