for 4 person

Couscous

150 g	couscous
½ tsp	salt
3 ¾ dl	water, boiling

Fennel

2 tbsp	olive oil
2	fennel, quartered, thinly sliced
½ tsp	salt
a little	pepper
250 g	mixed berries (e.g. raspberries, blueberries, currant)
4 sprig	basil, leaves torn off

Bowl

3 tbsp	white balsamic vinegar
3 tbsp	olive oil
¼ tsp	salt
a little	pepper
½	charentais melon, cut into wedges
1	Mozzarella di bufala (buffalo mozzarella) (approx. 150 g), torn into pieces

How it's done

Couscous

Mix the couscous and salt in a bowl, pour the boiling water over the top, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork.

Fennel

Heat the oil in a non-stick frying pan. Add the fennel, fry for approx. 5 mins., stirring occasionally, season. Remove, allow to cool slightly, mix with the berries and basil.

Bowl

Whisk the vinegar and oil, season. Serve the couscous, fennel, melon and mozzarella in bowls, drizzle with the dressing.

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