Ingredients
1/2
fennel bulb, sometimes called anise (6 oz)
2
plum tomatoes, seeded and cut into 1/4-inch dice
1
1/2 tbsp fresh lemon juice
1
tsp freshly grated lemon zest
6
dried pitted prunes, cut into 1/3-inch pieces
Directions
1.
Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into -inch dice and coarsely chop fronds.
2.
Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
3.
Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
4.
Stir in fennel fronds and season with salt and pepper.
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