More Fennel - Roasted Fennel and Other summer vegetables with Cous Cous

Summer Vegetables with Roasted Fennel and Cous Cous

Chop fennel into chunks

Chop vidalia onion into chunks

chop cucumber on the diagonal into thick slices

cherry tomatoes

Fresh sweet peas

dried mint

chick peas

toasted almonds

fresh mint

olive oil

salt pepper

juice of half a lemon

spinach

feta cheese

Put all ingredients up to and including chickpeas into a large bowl and drizzle with olive oil, season with salt,pepper and dried mint (about a teaspoon) mix to coat all vegetables.

Transfer vegetable mixture to a bbq vegeatble basket. Cook on high heat until, soft, caramelized and tender.

While veggies are cooking, cook cous cous.

Arrange spinach in a large bowl.

Allow cous cous to cool. Add to spinach.

Add veggie mixture to spinach.

Toss with olive oil, lemon, salt pepper and fresh mint.

Add toasted almonds

Crumble feta pieces on top.

Serve as a starter with toasted pita or as a side.