1/2 fennel bulb, sometimes called anise (6 oz)
1 teaspoon olive oil
2 garlic cloves, minced
1 cup water
1 teaspoon salt
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
3/4 cup couscous
6 dried pitted prunes, cut into 1/3-inch pieces
couscous, ,

For dukka
2 tablespoons whole hazelnuts
1 1/2 tablespoons sesame seeds
1 teaspoon cumin seeds
1 teaspoon fresh thyme leaves
1/2 teaspoon fine sea salt
1/2 teaspoon black peppercorns

For flatbread
3/4 cup warm water (105 - 115°F)
1 tablespoon mild honey
1/2 teaspoon active dry yeast (from a 1/4-oz package)
2 cups unbleached all-purpose flour plus additional as necessary
1/2 teaspoon salt
1 tablespoon olive oil

Special equipment: 2 large (17- by 11-inch) shallow baking pans
dukka, ,

1/4 cup coarsely chopped fresh coriander
1/4 cup coarsely chopped fresh parsley
leaves
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
3 tablespoons vegetable oil plus
additional for frying the fish
1 pound skinless firm-fleshed white
fish filet, such as cod or halibut,
cut into 4 equal pieces
all-purpose flour seasoned with salt
and pepper for dredging the fish
fish, moroccan, style