Preheat the grill to medium-high heat. Toss the diced zucchini, red bell pepper, eggplant, and red onion in olive oil, salt, pepper, cumin, and paprika. Grill the vegetables until they are tender and have nice grill marks, about 10-15 minutes.

Cook the Couscous

In a saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for about 5 minutes. Fluff with a fork and mix in the grilled vegetables.

Tomato and Anise Broth Preparation

Make the Broth

In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped tomatoes, vegetable broth, anise seeds, salt, and pepper. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld.

Merguez Preparation

Cook the Merguez

If using, grill the merguez sausages until cooked through, about 8-10 minutes, turning occasionally. Slice and set aside.

Serving

Plate the Dish

Serve the couscous mixture on a plate, ladle the tomato and anise broth over the top, and arrange the grilled merguez sausages (if using) alongside. Enjoy!