Watermelon And Shaved Fennel Tabbouleh

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.

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.

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.

Serve on Bibb Lettuce (as needed) leaves and garnish with fennel fronds.