Cut fennel by trimming the fennel stems off. Next, cut the bulb in half and place one half to the side - we’ll only use half for this recipe. Remove the core by cutting a wedge or triangle-like shape off the bottom. Place one half on a cutting board flat side down. Slice the bulb lengthwise in thin shaved strips, almost like you would an onion.

Place shaved fennel in a large bowl with freshly squeezed lemon juice and let sit to the side.

Boil 4 cups water in a pot on the stove.

Once at a boil, add one cup of couscous. Cook for 7-8 minutes, until pearled couscous is fully cooked.

Drain and rinse with cold water, until fully washed.

Add drained and rinsed couscous to the bowl of shaved fennel and lemon juice, add chopped spinach and drizzle extra virgin olive oil. Season with salt and pepper.

Toss to combine and then add mint leaves. Toss lightly to combine again.

Serve immediately or cold.