Fennel, couscous and orange salad with yogurt

Ingredients for 4 servings:

• 750 ml vegetable stock
• 1 tsp anise
• 2 bags of saffron
• 4 garlic cloves
• 500 g fennel
• 250 g couscous
• 4 large oranges (organic), peels untreated
• 120 g black olives
• 4 tbsp olive oil
• 350 ml natural yogurt
• 4 tbsp coriander or parsley, finely chopped
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 18 minutes; Total time approx. 2 hours 38 minutes

Simmer the vegetable stock with the anise, saffron, and finely chopped garlic for 3 minutes. Add the thinly sliced ​​fennel and simmer for about 5 minutes. Place the couscous in a large bowl, pour the fennel and vegetable stock over it, mix everything well, and let it simmer, covered, for 10 minutes. Generously peel three oranges, fillet the oranges, and fold the fillets into the couscous. Fold in the olives as well. Grate the zest of the fourth orange, squeeze the orange, mix the orange juice and zest with the olive oil, and pour the mixture over the salad. Season to taste with salt and pepper and let everything marinate in a cool place for about 2 hours. Mix the yogurt with the finely chopped herbs, salt, and pepper, season to taste, and serve with the salad, either separately or as a side dish.