Couscous, fennel, mint, and roasted lemon salad

Discover a refreshing blend of flavors in this couscous salad with hints of fennel, zesty roasted lemon, and fresh mint. A perfect balance of sweet and savory.

Ingredients:

• 240 milliliters water
• 180 grams couscous
• 1 lemon
• 1 bulb of fennel
• 1 bunch fresh mint
• 1 to 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 350° F (180° C).
2. Place the water in a medium-sized saucepan, season with a bit of salt, and bring it to a boil.
3. Empty the couscous in a large bowl, then pour the boiling water over it and cover the bowl with plastic wrap or a lid.
4. Set it aside and let it sit for 5 to 10 minutes, until the couscous absorbs all the liquid.
5. Meanwhile, thinly cut the lemon, arrange the slices on a baking dish, and place in the oven for 5 to 10 minutes, until the edges start to soften.
6. Finely chop the fennel and mint. Uncover the couscous and fluff it up with a fork, then mix in the fennel and mint, tossing everything together like a salad.
7. Include the warm roasted lemon slices, drizzle with oil, and toss once more before serving.

Summary:

• Calories: 965 kcal
• Fat: 22 g
• Protein: 28 g
• Carbs: 167 g
• Potassium: 1521 mg
• Magnesium: 147 mg