Fennel Recipe:
Couscous with Pomegranate,
Mint, Fennel and Pine Nut

Recipe:

• Yield: 4 to 6 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon sea salt
• 3 tablespoons minced fresh mint
• 1 medium fennel bulb, diced
• 1/2 cup toasted pine nuts
• 3 tablespoon za'atar
• 3 cups cooked Israeli couscous (or one box Near East Box couscous)
• Seeds from 2 pomegranates

Steps:

In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom.

Submitted by: Lynn Epstein, co-author, "Mama Says No More Frozen Pizza!"

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