Prepare and cook the couscous following the 30-minute method on page 134.
Meanwhile, heat the oil in a heavy-based frying pan or the base of a tagine, stir in the aniseed and orange rind and cook for 1–2 minutes until fragrant. Toss in the fennel and coat well, then pour in the orange juice. Cover and cook gently for 3–4 minutes.
Add the courgette and butter, season and drizzle over the honey. Cover and cook for a further 3–4 minutes until the vegetables are very tender. Remove the lid and bubble up any liquid for 3–4 minutes until slightly caramelized, then pour over the orange blossom water.
Spoon the fennel and courgette over the couscous in a shallow serving dish. Drizzle over the caramelized juice and garnish with the orange slices.