Ingredients Edit

Directions Edit

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

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