Confetti Couscous

• 1/2 fennel bulb, sometimes called anise (6 ounces)
• 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

1. Trim fennel stalks flush with bulb and remove any discolored areas from bulb.
2. Cut bulb into 1/4-inch dice and coarsely chop fronds.
3. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute diced fennel and garlic, stirring, 1 minute.
4. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes.
5. Add water and salt and bring to a boil.
6. Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes.
7. Cover skillet and let stand 5 minutes.
8. Stir in fennel fronds and season with salt and pepper.

fennel, olive oil, garlic, water, salt, tomatoes, lemon juice, freshly grated lemon zest, couscous, prunes

Taken from www.epicurious.com/recipes/food/views/-confetti-couscous-103396 (may not work)