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Israeli Couscous with Citrus & Fennel
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A fresh, seasonal salad.
  • CourseSalad
  • CuisineVegetarian
  • 3/4 cup Israeli couscous
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp white wine vinegar
  • 1/8 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 medium orange
  • 1/4 medium bulb fennel, cored and thinly sliced
  • 1 Tbsp fennel fronds (greens), chopped
  • 2 medium green onions, thinly sliced
  • 1/4 cup crumbled feta
  1. Cook Israeli couscous according to package directions.
  2. Meanwhile, in a large bowl, whisk together oil, vinegar, salt and pepper.
  3. Zest orange and add to bowl. Peel orange and carefully cut sections from orange. Cut orange sections in half. Squeeze any remaining membrane juices into vinaigrette.
  4. Add cooked couscous to large bowl with vinaigrette and toss. Set aside to cool slightly.
  5. Add orange sections to couscous. Stir in fennel, fennel fronds and onions. Top with feta and serve at room temperature or chilled.
Recipe Notes

Adapted from


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