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.
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HOJROT ALl
[email protected]This salad is a bit too tangy for my taste. I would recommend using less lemon juice in the dressing.
Smarty Mehak
[email protected]This salad is a great way to use up leftover fennel. I always have some leftover after making fennel soup, and this is a great way to use it up.
Nakiberu Jackie
[email protected]The lemon-tahini dressing is the perfect finishing touch to this salad. It's tangy, creamy, and delicious.
Omar Faruq
[email protected]This salad is a great make-ahead option for busy weeknights.
Pradipkumar Harijan
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Habibur Rahman Dk
[email protected]This salad is a great way to get your daily dose of veggies. It's also very filling and satisfying.
Ayesha Salman
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the fresh, flavorful ingredients and the tangy dressing.
Belinda Fernandez
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of flavors and textures.
Saima Shakil
[email protected]I'm always looking for new and interesting salad recipes, and this one definitely fits the bill. The fennel and lemon-tahini dressing give it a really unique flavor that I love.
Genti pana
[email protected]This salad was a hit at my last potluck! Everyone loved the unique flavor combination. I will definitely be making it again for my next party.
Evie Dickerson
[email protected]This salad is a great way to use up leftover couscous. I added some chopped fresh parsley and mint, and it was even better! The dressing is also very versatile. I think it would be great on other salads, too.
Jeff Madrak
[email protected]I was a bit skeptical about using fennel in a salad, but I'm so glad I tried it! It added a wonderful anise flavor that really complemented the other ingredients. The salad was also very easy to make, and it's a great option for a light and healthy l
m Arslan
[email protected]This Israeli couscous salad is a delightful blend of flavors and textures. The fennel adds a refreshing crunch, while the lemon-tahini dressing brings a tangy, creamy balance to the dish. I followed the recipe exactly and it turned out perfectly. I w