Israeli Couscous Salad With Fennel And Goat Cheese

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1 medium fennel bulb

1/2 cup olive oil

1/2 cup lemon juice

1/2 cup sliced fresh basil

1/2 cup chopped fresh parsley

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 red bell pepper, diced

1/2 cup sliced ripe olives

1 bunch green onions, chopped

1 cup Israeli couscous, cooked

6 Bibb lettuce leaves

1 (2.5-ounce) package goat cheese, crumbled

Garnish: fennel fronds

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