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.
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- 1/4 cup dill
- 1/4 cup fennel leaves (anise)
- 1/2 cup parsley
- 1/4 cup celery leaves
- 1/4 cup carrot greens
- 1/2 cup scallions (or a combination) or 1/2 cup leek (or a combination)
- 1/2 cup olive oil
- 1 cup onion, chopped
- 3 tablespoons tomato paste
- 2 tablespoons garlic, crushed
- 2 teaspoons sweet paprika
- 2 teaspoons salt (to taste)
- 2 teaspoons ground coriander or 2 teaspoons tabil
- 1 teaspoon ground caraway
- 1 1/2-2 teaspoons red pepper flakes, dried, preferably Aleppo
- 2 1/2 cups medium grain couscous or 1 lb couscous
- 3 cups water, divided
- 1 fresh green chile, stemmed, seeded and minced
- 1 red bell pepper, stemmed, seeded, and cut into 6 parts
- 6 garlic cloves, peeled and left whole
- 1Wash 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.
- 2Heat 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.
- 3Remove 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.
- 4Turn 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.
- 5Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top. Serve with glasses of buttermilk.
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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
- Total Fat 28.5 g
- Saturated Fat 3.9 g
- Cholesterol 0.0 mg
- Sodium 1295.5 mg
- Total Carbohydrate 99.5 g
- Dietary Fiber 9.9 g
- Sugars 5.8 g
- Protein 16.9 g
The following items or measurements are not included: