Tip the couscous into an ovenproof dish.
Stir the salt into the measurement water and pour over the couscous.
Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10 minutes.
Using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
Scatter over the butter and cover with a piece of damp greaseproof paper.
Place in a preheated oven, 180°C , Gas Mark 4, for about 10–15 minutes until heated through.
Meanwhile, heat the oil in the base of a tagine or a heavy-based frying pan over a medium heat, stir in the aniseed and orange rind and cook for 1,5 minutes until fragrant.
Add the fennel and toss to coat well, then pour in the orange juice.
Cover and cook gently for 4 minutes.
Add the courgette and butter, season and drizzle over the honey.
Re-cover and cook for a further 4 minutes until the vegetables are very tender.
Remove the lid and bubble up any liquid for 4 minutes until slightly caramelized, then pour over the orange blossom water.
Pile the couscous on a shallow serving dish and spoon over the fennel and courgettes.
Drizzle over the caramelized juice and garnish with the orange slices.
