Fresh flavors of the Mediterranean in one delicious, crunchy fennel, spinach and Israeli couscous salad! I’m a lover of salads, but sometimes a leaf with any variety of toppings and dressings can get boring. I find that I make it the same every time!
This was so quick and easy to make, and such a fun new spin on vegetables and salads. I think this would be a great side dish to bring to pot lucks or barbecues, because it’s so packed with flavor and would make everyone happy. If you want another side dish inspiration for large groups, check out my potato & Brussels sprouts salad.
This fennel, spinach and couscous salad was a huge hit for my family and I know it would be a hit for yours!
Ingredients (for 3-4 servings)
1 Cup Israeli Couscous (AKA pearled couscous – read more about it here)
1 Bulb Fennel
½ White or Yellow Onion
2 Cups Spinach
3 Cloves Garlic
1 Tbsp. Olive Oil
1 Bunch Scallions
- Put the couscous in a small pot, with 1 ½ cups of water or broth and a sprinkle of salt.
- Cut the onion and fennel bulb into thin slices. Dice the garlic cloves. Heat a large pan with 2 Tbsp. canola oil over medium heat, then add the onion and fennel into the pan once warm. Stir occasionally until browned.
- Zest the entire lemon. Add the zest and diced garlic into the pan of caramelized onion and fennel. Cook for a few minutes.
- Turn the heat on the pan down to low and add the spinach. Once the spinach is wilted, squeeze ½ of the lemon and add the couscous.
- Mix together the everything in the pan and add the mixture into a bowl.
- Drizzle the olive oil, the other half of the lemon, and diced green ends of the scallion.
- Serve as is or mix together first.