5. Roasted Fennel with Couscous Salad
What you need:
- A box of couscous prepared according to directions on package
- 1 cup of broccoli florets
- 1 cup of cauliflower florets
- A fennel bulb, sliced into quarter-inch slices
- 3 cloves of minced garlic
- 4 tbsp of olive oil
- Salt and pepper to taste
- Tbsp of sherry vinegar
- Tsp of thyme, chopped
- Tsp of oregano, chopped
- ½ tsp of lemon zest
- ½ cup of hazelnuts
- ¼ cup of dried apricots
- ¼ cup of goat cheese crumbles
To make:
Preheat the oven to 400 degrees F. Toss the cauliflower, broccoli, fennel, and garlic with 3 tbsp of olive oil. Season with some salt and pepper. Spread them out on a baking sheet lined with parchment paper. Bake for 20 minutes or until the vegetables are tender. Prepare the couscous according to the directions on the package. Season with salt and pepper to taste. Add the sherry, vinegar, thyme, oregano, and the lemon zest to the couscous and stir to combine. Toss the roasted veggies with the couscous. Add in the apricots and hazelnuts. Divide into bowls and serve with crumbled goat cheese on top.