Israeli Couscous Salad with Fennel

Status: Vegan
Mood: fresh, light
Labor: Easy
Prep time: 15 minutes

Ingredients:

• 1 medium fennel bulb
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1/2 cup sliced fresh basil
• 1/2 cup chopped fresh parsley
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 red bell pepper, diced
• 1 can sliced black olives
• 1 bunch green onions, chopped
• 1 cup Israeli couscous, cooked

Le Process:

1. Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if desired.
2. Whisk together olive oil and next 6 ingredients in a large bowl. Add fennel strips, bell pepper, olives, and green onions, tossing to coat. Add couscous, and toss lightly.

This was made in collaboration with my mother, so credit must be given to her as well.