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Roasted Fennel and Israeli Cous Cous Salad

Love and Olive Oil
  • 0 minutes
  • Serves 4

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