Serves 8 or more

2 allspice berries
10 peppercorns
1 large sprig rosemary
2 tbsp olive oil
2 medium onions, chopped (2 cups)
5 to 6 medium zucchini, sliced (about 8 cups)
6 cups chicken stock or water
Salt, pepper and grated nutmeg to taste

Toasted Israeli Couscous
1 tbsp olive oil
1 tbsp finely chopped shallot
1/2 cup Israeli Couscous (or similar)
1 cup chicken stock or water

Tie allspice, peppercorns and rosemary in a coffee filter or a piece of cloth. Set aside.

Heat oil in a 6-qt.saucepan to medium. Sauté onions until translucent, about 8 minutes. Add zucchini; cook until soft, about 8 minutes. Add spice bag and 5-1/2 cups of chicken stock or water. Season to taste with salt and pepper, simmer until zucchini is very soft, about 15 minutes. Meanwhile, prepare the couscous.

Heat 1 tbsp olive oil in a 2-qt. saucepan, add shallot and cook 5 minutes. Add couscous and stir constantly, until brown, about 5 to 7 minutes. Add stock or water and bring to a simmer, cover and cook 15 to 20 minutes. Set aside.

Discard cloth bag of spices. Puree the soup in batches. Return to a clean pot; adjust seasoning, add nutmeg and couscous, heat. Thin with remaining stock if soup is very thick. Can be made two days ahead and chilled. Serve hot or cold.