Couscous, Fennel, Mint, And Roasted Lemon Salad – a delicious recipe with milliliters water, couscous, lemon, fennel, mint, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the oven to 350u00b0 F (180u00b0 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.
228
kcal
Calories
25
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 240 milliliters water, 180 grams couscous, 1 lemon, 1 bulb of fennel, and more.
Yes, Couscous, Fennel, Mint, And Roasted Lemon Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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