To prepare the fennel
Trim the fennel, separate the two larger, outer sections and place in the prepared dish with the centres facing up. Drizzle with oil, season. Finely chop the remainder of the fennel.
Mix the couscous, figs and salt in a bowl, pour hot water over the top, cover and leave to absorb for approx. 5 mins. Heat the oil in a non-stick frying pan. Stir fry the chopped fennel and pepper for approx. 10 mins., mix into the couscous along with the tomato, feta and herbs, season. Stuff the fennel halves with the filling, drizzle with oil.
Approx. 45 mins. in the lower half of an oven preheated to 180°C.