To roast garlic, wrap a bulb of garlic in aluminum foil and bake in the oven (top rack) for 45 minutes at 350 degrees. (or buy a jar of roasted garlic)
Slice 1 large Fennel bulb lengthwise, julliene 1 medium sweet onion and mince 4 cloves of garlic.
Sautee the fennel and onion together until tender. Add salt,black pepper and olive oil.
When the fennel and onions are tender, In the same pan, add 1 cup of israeli cous cous and toast the couscous until lightly browned.. Add liquid (2 cups) water (or chicken broth), half of the bulb of roasted garlic to the cous cous. simmer until all liquid is boiled away..
Top with chopped dill and fennel tips and lemon juice.
