Couscous, Fennel, Mint, and Roasted Lemon Salad

By Skye | From My Dining Table
August 23, 2015
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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
  1. Preheat the oven to 350° F (180° C).
  2. Add the water to a medium-sized saucepan, add a pinch of salt, and bring to the boil.
  3. Pour the couscous into a large bowl, then add the boiling hot water and cover the bowl with cling film or a lid.
  4. Set to one side and leave to steep for 5 to 10 minutes, until the couscous has absorbed all the water.
  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.
  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.
  7. Add the hot roasted lemon slices, drizzle with oil, and toss once again before serving.

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