We like to serve this couscous dish with fish and a dollop of remoulade sauce. Pictured here is seared tuna and a quick remoulade made with mayonnaise, Sriracha, and capers.

Makes 3-4 servings

Ingredients:

• ½ cup Israeli couscous, cooked according to package directions. (You will end up with about 1.5 cups of cooked couscous)
• 1 cup chopped Italian parsley
• 1 medium bulb fennel, sliced
• 1 medium onion, sliced
• 2 cloves garlic, sliced
• ¼ cup chopped fennel fronds
• 2 Tbs olive oil
• Zest and juice of one large lemon
• Extra lemon wedges for serving
• Salt and pepper to taste

Preparation:

Sauté fennel, onion, and garlic in olive oil until vegetables are tender. Add cooked couscous, parsley, lemon zest and juice, and season with salt and pepper to taste. Easy peasy!