Even though fennel can now be enjoyed all year around ... growing up my mum always made fennel salad with a lemon vinaigrette. I've taken this into my adult years and introduced my husband to fennel (which is also now loves). It's fresh and ridiculously quick and easy to make. We tend to BBQ everything during summer and would have this fennel salad at least once a week. Here's the recipe ... http://recipeyum.com.au/fennel-salad-with-lemon-vinaigrette/
I love to make tabbouleh using quinoa instead of couscous. Lots of parsley gives me license to add lots of fresh garlic, or so I like to believe. I made a double batch for a potluck where I hardly knew anyone and expected to be able to eat leftovers for a week. The entire amount was gone early in the meal with people wondering what the grain was.