Israeli Couscous Salad With Fennel Recipes

ROASTED FENNEL AND ISRAELI COUS COUS SALAD

Steps:

• Preheat oven to 400 degrees F.Toss broccoli, cauliflower, fennel, and garlic with 3 tablespoons of olive oil. Season liberally with salt and pepper. Spread out on a baking sheet lined with parchment paper or lightly oiled aluminum foil. Bake for 20 to 30 minutes or until veggies are tender and golden brown in spots.Prepare couscous according to package instructions. Season to taste with salt and pepper. Add sherry vinegar, thyme, oregano, and lemon zest and stir to combine. Toss with roasted vegetables, hazelnuts, and apricots.Divide among serving bowls. Serve warm or at room temperature with crumbled goat cheese sprinkled on top.

ISRAELI COUSCOUS AND ARUGULA SALAD

Steps:

• Bring a large pot of well-salted water to a boil. Add couscous and cook 8 to 10 minutes, until couscous has puffed up and is cooked through to the center. Drain and allow to cool. Transfer to a large bowl.
• Prepare dressing by whisking together the lemon juice and mustard while drizzling in the olive oil. Once slightly emulsified, stir in pepper flakes and season with salt and cracked black pepper.
• Toss the tomato, currants, cucumber, red bell pepper, onion and arugula with the couscous. Pour the dressing over top. Season with salt and pepper to taste and toss to the combine.

ISRAELI COUSCOUS SALAD WITH FENNEL

Steps:

• Finely chop all herb and vegetables and mix in a large bowl. Prepare couscous according to the package and cool. In a separate bowl, mix olive oil, lemon juice, salt and pepper. Add to the vegetables and stir in cooled couscous. Chill. May be served separately with lettuce leaves as wraps, or with crackers.

ISRAELI COUSCOUS SALAD WITH SMOKED PAPRIKA

Steps:

• For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
• For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
• Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.

COUSCOUS WITH FENNEL AND PINENUTS

Steps:

• Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.

ISRAELI COUSCOUS, TOMATO AND MOZZARELLA SALAD

Steps:

• Halve cherry tomatoes.
• In a large bowl combine the tomato, mozzarella, olive oil, vinegar, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes
• Cook couscous according to directions.
• Rinse Couscous with cold water until cool.
• Toss Couscous and Basil with tomato and mozzarella mixture.
• Garnish with whole basil leaves serve.