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Ingredientes
- 1 med fennel bulb
- 1/2 c. extra virgin olive oil
- 1/2 c. lemon juice
- 1/2 c. sliced fresh basil
- 1/2 c. minced fresh parsley
- 3 x garlic cloves chopped
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 x red bell pepper diced
- 1/2 c. sliced ripe olives
- 1 bn green onions minced
- 1 c. Israeli couscous cooked
- 6 x Bibb lettuce leaves
- 1 pkt goat cheese - (2 1/2 ounce) crumbled Fennel fronds for garnish
Direcciones
- Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if you like.
- Whisk together extra virgin olive oil and next 6 ingredients in a large bowl. Add in fennel strips, bell pepper, olives, and green onions, tossing to coat. Add in couscous, and toss lightly.
- Arrange lettuce on 6 plates. Top with couscous mix. Sprinkle with goat cheese, and garnish with fennel fronds, if you like.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 362 | |
| Calories from Fat 325 | 90% |
| Total Fat 36.45g | 46% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Potassium 543mg | 16% |
| Total Carbs 9.41g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.73g | 2% |
| Protein 2.77g | 4% |
