Tunisian Couscous With Fennel, Red Peppers and Garlic
"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...."
INGREDIENTS
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1/4 cup dill
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1/4 cup fennel leaves (anise)
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1/2 cup parsley
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1/4 cup celery leaves
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1/4 cup carrot greens
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1/2 cup scallions (or a combination) or 1/2 cup leek (or a combination)
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1/2 cup olive oil
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1 cup onion, chopped
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3 tablespoons tomato paste
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2 tablespoons garlic, crushed
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2 teaspoons sweet paprika
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2 teaspoons salt (to taste)
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2 teaspoons ground coriander or 2 teaspoons tabil
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1 teaspoon ground caraway
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1 1/2-2 teaspoons red pepper flakes, dried, preferably Aleppo
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2 1/2 cups medium grain couscous or 1 lb couscous
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3 cups water, divided
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1 fresh green chile, stemmed, seeded and minced
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1 red bell pepper, stemmed, seeded, and cut into 6 parts
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6 garlic cloves, peeled and left whole
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