Delicious and in season....
1. Heat the oil in a saucepan and add the fennel and onion. Stir well to mix and cover with a lid. Cook over a low heat for 15 minutes, stirring occasionally until the vegetables have softened, do not allow them to brown.
2. Add the turmeric, cumin and chilli powder and cook for 2 minutes. Add the lemon juice and vegetable stock and bring to the boil. Pour onto the cous cous in a large bowl. Stir well, cover and leave to swell for 5 minutes.
3. Just before serving add the mint, fennel leaves and remaining oil. Lightly mix in the tomatoes.
4. Pile into a warmed serving dish and scatter over the almonds.
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