Ingredients
1 medium fennel bulb, diced
2 bunches chopped fresh parsley
.66 oz. pkg chopped fresh basil
3 garlic cloves, minced
1 red bell pepper, diced
1 2.25 oz. can sliced ripe olives
1 bunch green onions, chopped
1 pkg. instant Israeli couscous [I used about 2 cups.]
1/2 cup olive oil
1/2 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation
Finely chop all herb and vegetables and mix in a large bowl. Prepare couscous according to the package and cool. In a separate bowl, mix olive oil, lemon juice, salt and pepper. Add to the vegetables and stir in cooled couscous. Chill. May be served separately with lettuce leaves as wraps, or with crackers.
