Heat oil in a medium saucepan over medium heat and saute onion until tender. Season with anise pods and salt. Mix in garlic, red capsicum, dried red chillis and black pepper. Continue to cook and stir until vegetables are tender.
Stir mushrooms and lemon juice into the vegetable mixture. Mix in dates and cinnamon and simmer over low heat for about 10 minutes.
Place couscous in a medium saucepan and cover with vegetable stock. Bring to a boil. Reduce heat to low. Cover and simmer 3 to 5 minutes, until all moisture has been absorbed.
Fluff couscous with a fork, mix into the vegetables and serve.