Roasted Fennel and Israeli Cous Cous Salad

You want real life? This is it. This is how we eat on nights when we haven’t specifically planned to make something else. On nights like those, we basically take what’s in the fridge, roast it, toss it with cous cous, and top it with goat cheese (always goat cheese). Sometimes it’s quinoa, or pasta, or some other carb foundation, but the general principal remains the same: grain roasted veg cheese something crunchy. It’s the equation for a lifetime of dinners.

This particular combination was especially memorable, so we made an effort to make notations and remember what all we threw in. Namely, roasted fennel, broccoli, and cauliflower, with toasted hazelnuts, dried apricots, and fresh herbs.

While we heaped piles of cous cous and veggies into our bowls and made it a meal, this would also make a fabulous side dish if you have to have something more substantial for dinner. I’m thinking like a roasted chicken breast or a grilled steak.

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