Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tunisian Couscous With Fennel, Red Peppers and Garlic Recipe
    Lost? Site Map

    Tunisian Couscous With Fennel, Red Peppers and Garlic

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Elmotoo's Note:

    A Paula Wolfert recipe. The melange of dill and fennel, celery leaves, red pepper flakes, and spices makes for a light and delicious couscous. Since this type of couscous tends to be slightly dry, you may want to serve it with glasses of buttermilk, the traditional way. I adapted the recipe to make without a couscousier.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the greens under running water. Drain and roughly chop. Wash and chop the scallions and leeks. Steam greens, scallions, and leeks, covered, for 10 minutes. Remove from the heat and allow to cool, uncovered. When cool enough to handle, squeeze out the excess moisture and set aside.
    2. 2
      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.
    3. 3
      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 chili, red pepper and garlic cloves. Add 1c water, cover & cool on low for 10 minutes.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Tunisian Couscous With Fennel, Red Peppers and Garlic

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 718.6
     
    Calories from Fat 257
    35%
    Total Fat 28.5 g
    43%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 1295.5 mg
    53%
    Total Carbohydrate 99.5 g
    33%
    Dietary Fiber 9.9 g
    39%
    Sugars 5.8 g
    23%
    Protein 16.9 g
    33%

    The following items or measurements are not included:

    carrot greens

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites