Couscous, Fennel, Mint, and Roasted Lemon Salad

3.7
3 Ratings

Skye | From My Dining Table

Test Kitchen-Approved
Couscous, Fennel, Mint, and Roasted Lemon Salad

Photo by Skye | From My Dining Table

Serves
6 to 8


Ingredients

  • 240 milliliter water
  • 180 gram couscous
  • 1 lemon
  • 1 bulb of fennel
  • 1 bunch fresh mint
  • 1 to 2 tablespoon olive oil

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Directions

  • Step 1

    Preheat the oven to 350° F (180° C).

  • Step 2

    Add the water to a medium-sized saucepan, add a pinch of salt, and bring to the boil.

  • Step 3

    Pour the couscous into a large bowl, then add the boiling hot water and cover the bowl with cling film or a lid.

  • Step 4

    Set to one side and leave to steep for 5 to 10 minutes, until the couscous has absorbed all the water.

  • Step 5

    Meanwhile, thinly slice the lemon, lay the slices out on a roasting dish, and set in the oven for 5 to 10 minutes, until the edges begin to soften.

  • Step 6

    Roughly chop the fennel and the mint. Uncover the couscous and fluff it up with a fork, then add the fennel and the mint, tossing them all together like a salad.

  • Step 7

    Add the hot roasted lemon slices, drizzle with oil, and toss once again before serving.

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