Combine the crushed fennel seeds, brown sugar, freshly ground salt and pepper and a little olive oil. Mix with the diced pork.
Sautee together the pork, courgette, mushrooms and garlic clove. Lubricate with a little white wine. Add a few drops of lemon juice, the red pepper flakes, and salt and pepper to taste.
Boil the chicken stock. When boiling, pour over the couscous in a mixing bowl and cover immediately. Wait 5-8 minutes for the couscous to steam itself, then fluff up with a fork.
Add the parsley to your pork and courgette mixture. Remove the garlic clove and turn off the heat. Add the contents of the pan to your couscous bowl. Give it a glug of olive oil, add the cherry tomatoes, basil and spring onion, then season to taste.