Roasted Fennel and Israeli Cous Cous Salad

Name: Roasted Fennel and Israeli Cous Cous Salad
Ingredients: Goat cheese (Crumbled) - 1/4 cup.; Israeli couscous – 1 box. (It needs to prepared based on the guidelines on the package); Dried apricots (Chopped) - 1/4 cup.; Hazelnuts (Toasted) - 1/2 cup.; Broccoli florets - 1 cup.; Lemon zest – 1/2 teaspoon.; Cauliflower florets – 1 cup.; Fresh oregano (Chopped) - 1 teaspoon.; Fennel bulb – 1 no. (You need to core, quarter and slice it into pieces with 1/4-inch thickness); Fresh thyme (Chopped) - 1 teaspoon.; Sherry vinegar – 1 tablespoon.; Garlic cloves (Minced) – 3 nos.; Salt – to taste.; Black pepper – to taste.; Olive oil (Divided) – 4 tablespoons.

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Ingredients

Goat cheese (Crumbled) - 1/4 cup.
Israeli couscous – 1 box. (It needs to prepared based on the guidelines on the package)
Dried apricots (Chopped) - 1/4 cup.
Hazelnuts (Toasted) - 1/2 cup.
Broccoli florets - 1 cup.
Lemon zest – 1/2 teaspoon.
Cauliflower florets – 1 cup.
Fresh oregano (Chopped) - 1 teaspoon.
Fennel bulb – 1 no. (You need to core, quarter and slice it into pieces with 1/4-inch thickness)
Fresh thyme (Chopped) - 1 teaspoon.
Sherry vinegar – 1 tablespoon.
Garlic cloves (Minced) – 3 nos.
Salt – to taste.
Black pepper – to taste.
Olive oil (Divided) – 4 tablespoons.