Instructions: Mix the stock, couscous, butter, salt and pepper, and saffron in a saucepan and bring to a boil. Cook over medium heat for three minutes. Stir in the aniseed and cilantro. Serve immediately - if you delay it will turn into a gloppy mess.

Serve hot to 6 people.

Comments: This buttery and aromatic mideastern soup is both beautiful and palate-stimulating as a first course to plain, solid fare as well as to a Moroccan meal. Its especially terrific on those occasions when unexpected guests arrive for dinner. Why? Because the couscous continues to expand in everyones stomach, leaving a feeling of fullness and repletion. And its lightening fast to make.

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