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- In large skillet, heat oil over medium heat.
- Add garlic and onions and cook, stirring often, until just browned, about 5 minutes.
- Add fennel bulb, bell pepper, carrot, mushrooms, tomatoes, , basil, oregano, salt, cinnamon and pepper.
- Reduce heat, cover and simmer until vegetables are tender, about 4 minutes.
- Add vinegar, stir well and cook 1 minute.
- Serve over couscous if desired, and garnish with reserved fennel fronds.