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Watermelon And Shaved Fennel Tabbouleh
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Recipe

9 INGREDIENTS • 4 STEPS • 30MINS

Watermelon And Shaved Fennel Tabbouleh

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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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.
https://www.lg.com/global
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?
30MINS
Total Time
$1.53
Cost Per Serving
Ingredients
Servings
4
US / Metric
Israeli Couscous
1 1/2 cups
Israeli Couscous
Fennel Bulb
1
Fennel Bulb
thinly sliced on a mandolin
Seedless Watermelon
1/2 cup
Crumbled Feta Cheese
1/2 cup
Crumbled Feta Cheese
Olive Oil
1/3 cup
Salt
1 tsp
Bibb Lettuce
as needed
Bibb Lettuce
Nutrition Per Serving
VIEW ALL
Calories
498
Fat
23.4 g
Protein
13.4 g
Carbs
59.0 g
Add to plan
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Watermelon And Shaved Fennel Tabbouleh
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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.
https://www.lg.com/global

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 InstructionsHide images
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.
Tags
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Lunch
Shellfish-Free
Vegetarian
Quick & Easy
Salad
Vegetables
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