Barley and burghul fennel pilaf | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 1 medium_piece brown onion, sliced thinly
• 2 clove garlic, crushed
• 2 teaspoon caraway seeds
• 2 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 1/2 cup (300g) pearl barley
• 2 cup (500ml) vegetable stock
• 2 1/2 cup water
• 1 cup burghul
• 2 medium_piece red capsicums
• 40 gram butter
• 2 baby fennel, trimmed, sliced thinly
• 1/3 cup yogurt