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.