Spicy Couscous with Dates

15 ml olive oil
1 medium onion, chopped
2 whole star anise pods
salt to taste
3 cloves garlic, minced
1/2 red capsicum, chopped
1/4 tsp powdered chilli
1/4 tsp ground black pepper
4 large fresh mushrooms, chopped
15 ml lemon juice
8g chopped dates
1tsp ground cinnamon
175 g uncooked couscous
1 vegetable stock cube in 350ml of hot water

Heat oil in a medium saucepan over medium heat, and saute onion until tender. Season with anise pods and salt. Mix in garlic, red bell pepper, dried hot red peppers, and black pepper. Continue to cook and stir until vegetables are tender.
Stir mushrooms and lemon juice into the vegetable mixture. Mix in dates and cinnamon, and simmer over low heat for about 10 minutes.
Place couscous in a medium saucepan, and cover with vegetable stock. Bring to a boil. Reduce heat to low. Cover, and simmer 3 to 5 minutes, until all moisture has been absorbed.
Fluff couscous with a fork, mix into the vegetables, and serve.

Lemon Couscous

1kg Couscous
3 tablespoons lemon zest
1/2 cup lemon juice
1 cup chopped fresh parsley

Put the dry couscous into a heatproof bowl or pot.
Pour over the boiling water.
Add the lemon zest and lemon juice.
Fluff with a fork and put into the hot bain marie to keep warm.
Serve as a side dish with Vegetable Tagine.