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Make-Ahead Toasted Whole-Wheat Israeli Couscous with Fennel, Lemon, and Feta
I stuck a lot of flavors in here: sweet fennel, red onions, rich feta, bright parsley, and tart lemon. Letting this sit overnight Instead of dressing the whole thing like a pasta salad, I only lightly dressed the fennel and onions to add flavor and acidity, without turning the whole thing into a soggy plate overnight.
If you're bringing this to work the next day, I highly recommend heating it up. The feta becomes slightly melty, and the heat enhances the toasty flavors in the couscous. I used whole-wheat couscous because it happened to already be on my pantry shelf and think it has deeper flavor, regular old white couscous works here, too.
One of my favorite uses for leftover Israeli couscous is stir-fries. Treat it as you would fried rice, and use day- or two-old couscous that's slightly dried out, and fry it with some beef and broccoli.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. On twitter and instagram @suzerbruiser
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