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Watermelon And Shaved Fennel Tabbouleh
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9 INGREDIENTS • 4 STEPS • 30MINS

Watermelon And Shaved Fennel Tabbouleh

Recipe

5.0

1 rating
This Watermelon And Shaved Fennel Tabbouleh is a great healthy lunch to light up your day. This simple combination of couscous, watermelon, shaved fennel, and feta combined with a champagne vinegar dressing served with fresh crunchy lettuce will definitely become a regular in your rotation. Who said lunch can't be both fun and healthy?
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This Watermelon And Shaved Fennel Tabbouleh is a great healthy lunch to light up your day. This simple combination of couscous, watermelon, shaved fennel, and feta combined with a champagne vinegar dressing served with fresh crunchy lettuce will definitely become a regular in your rotation. Who said lunch can't be both fun and healthy?
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LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

30MINS

Total Time

$1.53

Cost Per Serving

Ingredients

Servings
4
us / metric
Israeli Couscous
260 g
Israeli Couscous
Champagne Vinegar
120 mL
Champagne Vinegar
Fennel Bulb
1
Fennel Bulb
thinly sliced on a mandolin
Italian Flat-Leaf Parsley
45 g
Chopped Italian Flat-Leaf Parsley
Seedless Watermelon
75 g
Diced Seedless Watermelon
Crumbled Feta Cheese
75 g
Crumbled Feta Cheese
Olive Oil
90 mL
Olive Oil
Salt
1 tsp
Salt
Bibb Lettuce
as needed
Bibb Lettuce

Nutrition Per Serving

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Calories
498
Fat
23.4 g
Protein
13.4 g
Carbs
59.0 g
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author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

Author's Notes

Recipe cook times may not reflect one's individual preference for level of doneness and should only be used as a guide. Adjust cook times to meet your expectations.

Cooking Instructions

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step 1
Place a medium size pot of water on the stove and bring it to a fast boil. Add the Israeli Couscous (260 g) to the boiling water and cook until al dente, about 8 to 10 minutes. Rinse with cold water and drain well.
step 2
Place the cooked and cooled couscous in a large bowl and toss with ¼ cup of the Champagne Vinegar (4 Tbsp), Fennel Bulb (1), and Italian Flat-Leaf Parsley (45 g). Let sit for 20 minutes.
step 3
Add the remaining Champagne Vinegar (4 Tbsp), diced Seedless Watermelon (75 g), Crumbled Feta Cheese (75 g), Olive Oil (90 mL), and Salt (1 tsp) to the bowl. Gently toss the tabbouleh together.
step 4
Serve on Bibb Lettuce (as needed) leaves and garnish with fennel fronds.
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