RCI-SP.005.0158.001
Tunisian Couscous with Fennel, Red Peppers and Garlic
Tunisian couscous with fennel, red peppers and garlic
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- dill and fennel (anise) leaves½ cup
- ½ cup
- handful of celery leaves1 unit
- handful of carrot tops1 unit
- scallions and leeks½ cup
- ½ cup
- 1 cup
- 3 tablespoon
- 2 tablespoons
- 2 teaspoons
- salt2 teaspoonsor more to taste
- ground coriander or tabil2 teaspoons
- 1 teaspoon
- dried red pepper flakes1½ - 2 teaspoonspreferably aleppo, Turkish or near east pepper for best flavor
- (about 1 pound) medium grain couscous2½ cups
- fresh green chili1 unitstemmed, seeded and minced
- red bell pepper1 unitstemmed, seeded, and cut into 6 parts
- garlic cloves6 unitpeeled and left whole
Method
1
Finely chop the dill, fennel leaves, parsley, celery leaves, carrot tops, scallions, and leeks into a fine herb mixture; set aside.
2
Heat the olive oil in a large, heavy-bottomed pot or couscousière over medium heat and add the chopped onion, stirring occasionally until softened and translucent, about 5-7 minutes.
6 minutes
3
Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly and deepen in color.
3 minutes
4
Add the crushed garlic, sweet paprika, salt, ground coriander (or tabil), ground caraway, and dried red pepper flakes to the pot; stir well and cook for 1-2 minutes until fragrant.
2 minutes
5
Pour in the herb mixture and stir to combine, cooking for 1-2 minutes to soften and integrate the aromatics.
2 minutes
6
Add the red bell pepper pieces and whole garlic cloves to the pot, stirring to coat them with the spiced oil and herbs.
1 minutes
7
Pour in 3 cups of water and bring the mixture to a boil, then reduce heat to a gentle simmer for 8-10 minutes to allow the flavors to meld and the peppers to soften slightly.
9 minutes
8
While the broth simmers, place the couscous in a large bowl and add 2½ cups of salted water or the simmering broth in stages, stirring gently until the couscous absorbs the liquid and becomes fluffy; alternatively, use a steamer basket lined with cheesecloth to steam the couscous above the simmering broth for 5-7 minutes.
6 minutes
9
Stir the minced fresh green chili into the simmering broth and cook for 1-2 minutes.
2 minutes
10
Taste the broth and adjust seasoning with additional salt or red pepper flakes as needed.
1 minutes
11
Transfer the prepared couscous to a serving platter, creating a mound or well in the center, then ladle the seasoned broth with the red pepper pieces, whole garlic cloves, and herbs over the top.
12
Serve immediately while the couscous is warm, allowing guests to mix the broth and vegetables into the couscous to taste.