Wash the fennel, cut it in half lengthways, cut it very thinly and put it in a bowl.
Wash the lime and lemon, dry them, rub the peel from half the fruit and squeeze out the juice. Then process the juice and zest as well as the olive oil into a dressing, season with salt, pepper and vegetable chrütli. Mix the ingredients for the fennel salad just before serving, this will keep the fennel fresh and crunchy
Couscous Salad:
Wash the cucumbers, quarter them and remove the core with a spoon. Cut into small cubes. Wash the dill, shake it dry, pluck it from the stem and chop it.
Reduce the white wine and chicken stock to around 300 ml in a pot. Add the salt. Place the raw couscous in a bowl and toss with 1 tablespoon of olive oil (this prevents lumps from forming). Add the reduced stock. Cover the couscous with a plate or cling film and let it sit and cool for 10 minutes.
After cooling, add the cucumber cubes and dill, squeeze in the lime juice, add the remaining olive oil and season with vegetable chrütli.
Mix the fennel salad with the dressing, serve on the couscous and enjoy.
