To make the chicken:
Preheat the oven to 375°F. Place the anise, fennel, coriander, and peppercorns in a small nonstick sauté pan or dry heavy skillet. Toast over medium-low heat, shaking the pan occasionally, for 2-3 minutes, until fragrant. Transfer to a spice grinder and grind to a powder. Place spice mixture in a mixing bowl, add the olive oil and garlic, and thoroughly combine. Rub the chickens with the spice rub until completely covered.
Place the chickens in a roasting pan, and cover securely with aluminum foil. Transfer to the oven and roast for 35 minutes. Remove the foil, increase the heat to 425°F, and cook for 15 minutes longer, or until lightly browned and cooked through. Remove the chickens from the oven and let rest for a few minutes before carving. Carve chicken from the bone and then into slices.
To make the fennel:
Heat a sauté pan coated with nonstick cooking spray. Add the garlic and onions and sauté over medium-high heat for 2-3 minutes. Add the fennel and sauté for 2 or 3 minutes longer, being careful not to let it burn. Add the stock, vinegar, sugar, and white pepper, reduce the heat to medium low, and simmer for 15 minutes. Drain most of the liquid from the pan, leaving about 1 tablespoon. Stir in the tomato and parsley and sauté for 2 minutes. Keep warm.
To make the couscous:
Heat a saucepan coated with nonstick cooking spray; add the garlic and onions. Sauté over medium heat for 1 minute. Add the mushrooms and sauté for 3-5 minutes longer, until the mushrooms have released most of their liquid. Add the stock, thyme, parsley, and dill, increase to medium-high, and simmer for 5 minutes. Sir in the couscous, remove the pan from the heat, and let stand for 5 minutes. Fluff with a fork before serving.
To serve:
To serve the dish, place a mound of the couscous at the top of each plate. Spoon the fennel in the center of each plate and divide chicken slices among the plates.
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