Couscous, Fennel, Mint, and Roasted Lemon Salad
Serves: 6 to 8
-
240
milliliters water
-
180
grams couscous
-
1
lemon
-
1
bulb of fennel
-
1
bunch fresh mint
-
1 to 2
tablespoons olive oil
- Preheat the oven to 350° F (180° C).
- Add the water to a medium-sized saucepan, add a pinch of salt, and bring to the boil.
- Pour the couscous into a large bowl, then add the boiling hot water and cover the bowl with cling film or a lid.
- Set to one side and leave to steep for 5 to 10 minutes, until the couscous has absorbed all the water.
- 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.
- 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.
- Add the hot roasted lemon slices, drizzle with oil, and toss once again before serving.
- This recipe is a Community Pick!
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I made this last night and was slightly disappointed. The raw fennel was overpowering and I didn't know what to do with all the lemon rinds in the salad. I ended up eating around them. I like the idea of these flavors combined but this couscous needs an overhaul.
Hi Lexi! I am so sorry to hear that you didn't enjoy the recipe... The lemon rind is a tricky one. I always eat mine, because I quite like that bitter strong taste (candied citrus peel is one of my favourite things), but my husband cuts it out just as you do. For the fennel, you could always try cutting it more finely so that it is less overpowering or cutting the fennel into chunks and roasting in the oven for 40 mins or with just a little bit of water at the bottom of the pan an a little olive oil so that it caramelises. That way the flavour will be a little milder and a little sweeter. Hope that helps!
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