Israeli Couscous Salad with Fennel and Goat Cheese

Name: Israeli Couscous Salad with Fennel and Goat Cheese
Yield: Makes 6 servings
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 pepper; 1 red bell pepper, diced; ½ 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

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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.

Recipe by Southern Living December 2000

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Israeli Couscous Salad with Fennel and Goat Cheese

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Israeli Couscous Salad with Fennel and Goat Cheese

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