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Warm Israeli Couscous and Roasted Vegetable Salad

The Wanderlust Kitchen
  • minutes
  • Serves

INGREDIENTS

3 cups

Fennel-roasted fall vegetables

2 tsp

Honey

1 cup

Israeli couscous

1/8 tsp

Black pepper, freshly ground

1 tsp

Sea salt

1 tbsp

Apple vinegar

1 tbsp

Olive oil, extra virgin