Israeli Couscous Salad with Fennel and Goat Cheese

Ingredients

• 6  bibb lettuce leaves 
• 1 cup israeli couscous cooked
• 6 servings garnish: fennel fronds 
• 1 medium fennel bulb 
• 0.5 cup basil fresh sliced
• 0.5 cup parsley fresh chopped
• 3  garlic cloves minced
• 2.5 ounce goat cheese crumbled
• 1 bunch green onions chopped
• 0.5 cup juice of lemon 
• 0.5 cup olive oil 
• 0.5 cup olives ripe sliced
• 0.5 teaspoon pepper 
• 1  bell pepper diced red
• 0.5 teaspoon salt 

Equipment

• bowl
• whisk

Directions

1. Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if desired.
2. Whisk together olive oil and next 6 ingredients in a large bowl.
3. Add fennel strips, bell pepper, olives, and green onions, tossing to coat.
4. Add couscous, and toss lightly.
5. Arrange lettuce on 6 plates. Top with couscous mixture.
6. Sprinkle with goat cheese, and garnish with fennel fronds, if desired.