By Mitchell Davis
Wednesday, February 20, 2008; 12:00 AM

4 to 6 servings

Heat 2 tablespoons extra-virgin olive oil in the pot. Add 4 ounces mild or hot Italian sausage meat (casings removed). Add 1 chopped onion, 1 minced clove garlic and 1/2 finely chopped fennel bulb and cook until tender. Add one 28-ounce can diced tomatoes and their juices, 4 cups water or broth, 1 cup drained canned white beans, 1/2 cup Israeli couscous, 1 bay leaf and a large pinch of dried oregano . Cook for 15 minutes, until the couscous is tender. Season to taste with salt and pepper; discard the bay leaf.

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