Melissa's Lemony Couscous
By Chef Ida Rodriguez

1/2 Fennel bulb (sometimes called Anise) sliced 1/4", fronds reserved
1 teaspoon Olive Oil
2 cloves Organic Garlic minced
1 cup Water
1 teaspoon Salt
2 Plum tomatoes seeded and cut into 1/4 inch dice
1 1/2 tablespoon Organic Lemon juice freshly squeezed
1 teaspoon Lemon Zest grated
1 cup Couscous with Roasted Garlic
6 Dried Prunes cut into 1/3 inch pieces


Heat oil in a large nonstick skillet over moderately high heat until hot.
Reduce heat to low and cook fennel & garlic, covered, until fennel is just tender, about 6 minutes.
Add water and salt and bring to a boil.
Remove from heat and stir in tomatoes, lemon juice, zest, couscous, (without flavor packet) and prunes.
Cover skillet and let stand 5 minutes. Stir in fennel fronds and season with salt and pepper.