Cut the gooseberries in half, finely chop the garlic. Heat the oil in a pan. Briefly sauté the garlic. Add the gooseberries and sugar, cover and simmer for approx. 10 mins. until soft, stirring occasionally, then season.
Roughly puree the gooseberry sauce.
Mix the couscous and salt in a bowl. Pour the water over the couscous, cover and leave to absorb for approx. 5 mins. Separate with a fork.
Grate the lemon zest and squeeze out 2 tbsp of juice, finely chop the mint.
Mix together the oil, lemon zest and lemon juice, add to the couscous along with the mint, mix.
To prepare the fennel
Cut the fennel into approx. 5 mm slices, brush with the oil, season with salt.
Cover and grill the fennel over/on a medium heat (approx. 200 °C for approx. 10 mins., turning occasionally.
Brush the cutlets with oil, season, grill alongside the fennel for approx. 4 mins. on each side. Cover the cutlets and leave to rest for approx. 5 mins. Plate up the couscous, fennel and cutlets, serve with the gooseberry sauce.