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Israeli couscous salad with lemon, fennel, and basil

Servings:
Serves 6-8 Servings
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Ingredients

  • 3 cup vegetable stock or water
  • 2 cup raw israeli couscous
  • 1 cup fennel bulb, shaved thin, fronds reserved
  • 1 cup shallot, minced
  • 1 tablespoon lemon zest
  • 1 tablespoon sherry vinegar

Preparation

Baking Directions:

To cook the couscous, bring the vegetable stock or water up to a boil over high heat.

Season with salt, add the couscous, cover, and bring back up to a boil.

When it comes up to a strong boil, remove from the heat and let sit covered 8 to 10 minutes, until the couscous has absorbed all of the water.

Drizzle with extra-virgin olive oil and fluff with a fork.

Cool completely.

To the cooled couscous, add the shaved fennel along with 2 tablespoons of chopped fennel fronds, the minced shallot, lemon zest, lemon juice, sherry vinegar, and torn basil.

Drizzle a bit of extra-virgin olive oil on top and season with salt and freshly ground black pepper.

Mix, taste, and adjust seasoning, including the lemon juice.

Chill before serving.