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Veggie Cous Cous Salad w/ Goat Cheese

Roasted broccoli, cauliflower and fennel folded into couscous with sherry vinegar, fresh herbs and lemon zest, plus hazelnuts and dried apricots. It eats well warm or cold, topped with crumbled goat cheese.

salad · Mediterranean · vegetarian

Ingredients

  • 1 box couscous
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 bulb fennel bulb
  • 3 clove garlic
  • 4 tablespoon olive oil
  • salt and pepper, to taste
  • 1 tablespoon sherry vinegar
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh oregano
  • ½ teaspoon lemon zest
  • ½ cup hazelnuts, roasted
  • ¼ cup dried apricots
  • ¼ cup goat cheese, crumbled

Method

  1. Toss together broccoli, cauliflower, fennel, garlic, oil, salt/pepper bake @ 400° for 20-30 mins
  2. Cook cous cous.
  3. Mix together cooked cous cous, sherry vin, thyme, oregano, zest, hazelnuts and apricots.
  4. Add roasted veg to mixture - top w/ goat cheese