Tunisian Couscous with Fennel, Red Peppers and Garlic

Ingredients

• dill and fennel (anise) leaves
  ½ cup
• parsley
  ½ cup
• handful of celery leaves
  1 unit
• handful of carrot tops
  1 unit
• scallions and leeks
  ½ cup
• olive oil
  ½ cup
• chopped onion
  1 cup
• tomato paste
  3 tablespoon
• crushed garlic
  2 tablespoons
• sweet paprika
  2 teaspoons
• salt

  or more to taste
  2 teaspoons
• ground coriander or tabil
  2 teaspoons
• ground caraway
  1 teaspoon
• dried red pepper flakes

  preferably aleppo, Turkish or near east pepper for best flavor
  1½ - 2 teaspoons
• (about 1 pound) medium grain couscous
  2½ cups
• fresh green chili

  stemmed, seeded and minced
  1 unit
• red bell pepper

  stemmed, seeded, and cut into 6 parts
  1 unit
• garlic cloves

  peeled and left whole
  6 unit