Braising fennel is a way to get at the caramel-y goodness of roasted fennel without turning on your oven. But make sure you love the flavor of your braising liquid — it will intensify as you cook it down, so this is the time to break out the homemade stock.
When you braise fennel, cut the bulb into 4 - 8 wedges but leave the core intact. You’ll have to eat around it, but it prevents the pieces from falling apart during the cooking process.
I’m not usually in love with cous cous, but it makes a nice base for the rich feta, bright herbs and lemon, and crunchy almonds. It also benefits from being cooked in flavorful stock instead of water. But if it’s not your thing, you could easily substitute quinoa for more protein, bulgur wheat, or even brown rice.