INGREDIENTS
1
box israeli couscous, prepared according to package directions
1 cup
broccoli florets (from about 1/4 large head)
1 cup
cauliflower florets (from about 1/4 large head)
1
fennel bulb, cored, quartered, and sliced into 1/4-inch thick slices
3
garlic cloves, minced
4 tbsp
olive oil, divided
salt and black pepper
1 tbsp
sherry vinegar
1 tsp
chopped fresh thyme
1 tsp
chopped fresh oregano
1/2 tsp
lemon zest
1/2 cup
toasted hazelnuts
1/4 cup
chopped dried apricots
1/4 cup
crumbled goat cheese