Couscous, Fennel, Mint, and Roasted Lemon Salad

Ingredients

• 240 milliliters water
  
• 180 grams couscous
  
• 1 lemon
  
• 1 bulb of fennel
  
• 1 bunch fresh mint
  
• 1 to 2 tablespoons olive oil
  

Directions

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.