Tunisian Couscous with Fennel, Red Peppers and Garlic

== Description ==
Tunisian couscous with fennel, red peppers and garlic
== Ingredients ==
* ½ cup dill and fennel (anise) leaves
* ½ cup parsley
* handful of celery leaves
* handful of carrot tops
* ½ cup scallions and leeks
* ½ cup olive oil
* 1 cup chopped onion
* 3 tablespoon tomato paste
* 2 tablespoons crushed garlic
* 2 teaspoons sweet paprika
* 2 teaspoons salt, or more to taste
* 2 teaspoons ground coriander or tabil
* 1 teaspoon ground caraway
* 1½ - 2 teaspoons dried red pepper flakes, preferably aleppo, Turkish or near east pepper for best flavor
* 2½ cups (about 1 pound) medium grain couscous
* 1 fresh green chili, stemmed, seeded and minced
* 1 red bell pepper, stemmed, seeded, and cut into 6 parts
* 6 garlic cloves, peeled and left whole
== Directions ==
# Wash the greens under running water.
# Drain and roughly chop.
# Wash and chop the scallions and leeks.
# Fill the bottom of a couscous cooker with water and bring to a boil.
# Fasten on the perforated top; add greens, scallions, and leeks and steam, covered, for 30 minutes.
# Remove from the heat and allow to cool, uncovered.
# When cool enough to handle, squeeze out the excess moisture and set aside.
# Heat the olive oil in a 10- or 12-inch skillet and add the onion.
# Cook 2 to 3 minutes to soften, then add the tomato paste and cook, stirring, until the paste glistens.
# Add the crushed garlic, paprika, salt, coriander or tabil, caraway and red pepper flakes and cook slowly until the mixture is well blended.
# Add 1 cup water, cover, and cook for 15 minutes.
# Remove the skillet from the heat.
# Stir the dry couscous into the contents of the skillet and stir until well blended.
# Stir in the steamed greens, leeks and scallions and mix well.
# Fold in the green chile, red pepper and garlic cloves.
# Fill the bottom of the couscous cooker with water and bring to a boil.
# Fasten on the perforated top, add the contents of the skillet, and steam, covered, for 30 minutes.
# Turn out the couscous onto a large, warm serving dish.
# Use a long fork to break up lumps; fish out the whole garlic cloves and red pepper slices, reserving them.
# Stir 1 cup water into the couscous, taste for seasoning, and cover with foil.
# Set it in a warm place for 10 minutes before serving.
# Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top.
# Serve with glasses of buttermilk.
Category:Tunisian Vegetarian
Category:Aleppo pepper Recipes
Category:Garlic Recipes
Category:Red bell pepper Recipes
Category:Couscous Recipes
Category:Fennel seed Recipes
Category:Fresh chile pepper Recipes
Category:Leek Recipes
Category:Recipes that need photos
Category:Tomato paste Recipes