| 1 | med | 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 | x | garlic cloves minced |
| 1/2 | tsp | salt |
| 1/2 | tsp | freshly-ground black pepper |
| 1 | x | red bell pepper diced |
| 1/2 | cup | sliced ripe olives |
| 1 | bn | green onions chopped |
| 1 | cup | Israeli couscous cooked |
| 6 | x | Bibb lettuce leaves |
| 1 | pkt | goat cheese - (2 1/2 oz) crumbled |
| Fennel fronds for garnish |
Method :
- 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 goatcheese, and garnish with fennel fronds, if desired.
- This recipe yields 6 servings.
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