Mushroom Couscous with Tarragon and Fennel - The Pesky Vegan

Ingredients

• 1 cup (180 g) dried couscous ((see notes for ratio info))
• 1 tablespoon olive oil
• 1 onion, chopped
• 10 oz (300 g) mushrooms, halved and sliced
• 3 garlic cloves, chopped
• 1 teaspoon fennel seeds ((optional))
• 1 lemon
• 1 cup (240 ml) kettle-hot water or vegan stock
• Small handful fresh tarragon, chopped ((approx. 0.5 oz / 15 g))
• Salt and pepper to taste