True story. I could never find Israeli couscous anywhere and always saw it in recipes. The very day I snapped and ordered it from my wholefood co-operative (12 bags minimum order), 2 different types turned up in the supermarket opposite my work. Now I’m always looking for ways to use it so I thought I’d try this dish. It was very quick and easy and a perfect midweek meal. The cauliflower and couscous are cooked in a wine and saffron broth and the fennel is served raw on the top. This resulted in a Provencal style stew; light yet hearty and studded with salty olives. I have no fear of dishes without any obvious protein but even Matthew didn’t kick up a fuss, such was the deliciousness of this dish. I think I prefer fennel cooked to raw, so although the crunchy texture worked well I might throw it in to the stew earlier next time.