Cooking Instructions
HIDE IMAGES
SHOW ALL 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.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSCumin Roasted Chickpeas
Chocolate Chip Cookie Skillet
Ultimate Lasagna
Meatball Stuffed Peppers
Red Wine Braised Beef Short Ribs with Soft Polenta
One-Pot Baked Tomato Orzo with Shrimp and Feta
Air Sous-Vide Steak with Asparagus
Lava Cake
Sheet Pan Chicken Fajitas
Air Fried Chicken Wings & Fries with Chipotle Lime Dip
Orechiette Pasta With Artichokes
Crostini with Parm Dip
German Chocolate Cookies
Chicken Breast Marsala
Rhubarb Jam Bars
Baked Spaghetti with Italian Sausage and Peppers
Recommended Recipes
{{name}}