This simple recipe to accompany or finish any meal!

FENNEL, ORANGE & OLIVE SALAD

INGREDIENTS

• 1 Fennel Bulb - finely sliced
• 1 Orange - supremed 
• 1 handful of pitted Olives 
• Extra Virgin olive Oil
• Juice of 1 Lemon
• Salt & Pepper to season

METHOD

1. To supreme the orange - cut along the membranes and remove segments intact.
2. Place couscous in a large heatproof bowl; add combined salt and boiling water.   Cover and stand for about 5 minutes or until water is absorbed.  Fluff couscous with a fork.

Place fennel, orange segments, olives onto a platter and dress with olive oil, lemon juice and season.