Cut the fennel bulbs in half and slice them finely by hand or with a mandoline.
Remove the pomegranate seeds. Wash the apples, cut them into quarters, core them, cut them into thin slices and dip them in the lemon juice.
Cook the burgers as indicated on the package; meanwhile mix the fennel with the apples, distribute them on plates and season with oil and salt and a pinch of white pepper.
Place the burgers on the salad, sprinkle with pomegranate seeds and mint leaves and serve.
NOTES
To measure the couscous, use 150 ml glasses.
Also, if you want to get particularly crunchy fennel, soak it in ice water in the fridge for a few hours and drain and dry it shortly before serving.
