| 1 | tb | Olive oil (up to 2) |
| 2 | ts | Minced garlic |
| 1 | c | Coarsely chopped onions |
| 1 1/2 | c | Boiling water |
| 1 | sm | Fennel bulb, cut into 1/2-inch strips (about 2 1/2 cups), chop and reserve fronds) -or- |
| 2 | lg | Celery stalks, cut into 1/2-inch slices, plus |
| 1/2 | ts | Fennel seeds |
| 1 | lg | Red bell pepper, thinly sliced |
| 1 | lg | Carrot, cut on diagonal into 1/2-inch slices |
| 1/4 | lb | Mushrooms, halved |
| 2 | md | Zucchini, cut into 1 1/2-inch chunks |
| 1 1/2 | c | Coarsely chopped plum tomatoes |
| 1/3 | c | Pitted oil-cured black olives |
| 1 1/2 | ts | Dried basil leaves |
| 1 1/2 | ts | Dried oregano leaves |
| 1 | ts | Salt or to taste |
| 1/4 | ts | Cinnamon |
| 1/8 | ts | Freshly ground black pepper |
| 1 | tb | Balsamic vinegar or lemon juice (up to 3) |
| 1 1/2 | c | Whole wheat couscous |
| 1/4 | c | Minced fresh basil or parsley |
