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 (1 1/2 cups)
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 (1/4 cup)
,
Fennel Bulb (1)
, and
Italian Flat-Leaf Parsley (1 cup)
. Let sit for 20 minutes.
Step 3
Add the remaining
Champagne Vinegar (1/4 cup)
, diced
Seedless Watermelon (1/2 cup)
,
Crumbled Feta Cheese (1/2 cup)
,
Olive Oil (1/3 cup)
, 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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