Instructions: Trim bases from fennel bulbs; cut bulbs into thin strips, reserving fronds for garnish, if desired.

Sprinkle 3 teaspoons Seasoning Mix evenly over chicken. Saute chicken in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Cut into thin slices; set aside, and keep warm.

Saute fennel, onion, and carrot in remaining 1 teaspoon hot oil in a large nonstick skillet over medium heat 5 minutes or until fennel begins to soften. Stir in chicken broth and remaining 1 teaspoon Seasoning Mix; bring to a boil. Reduce heat; simmer 8 minutes.

Stir in milk and, if desired, liqueur. Return chicken to pan; cook 6 more minutes or until heated. Serve chicken topped with fennel mixture over parsleyed couscous. Garnish, if desired.

For Seasoning Mix: Stir together all ingredients until blended. (Makes 4 teaspoons)

This recipe yields 6 servings.

Comments: For testing purposes only, we used ouzo for anise liqueur.

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