Tunisian Couscous with Fennel, Red Peppers and Garlic

Description
Tunisian couscous with fennel, red peppers and garlic

Ingredients

 * ½ cup dill and fennel (anise) leaves
 * ½ cup parsley
 * handful of celery leaves
 * handful of carrot tops
 * ½ cup scallions and leeks
 * ½ cup olive oil
 * 1 cup chopped onion
 * 3 tablespoon tomato paste
 * 2 tablespoons crushed garlic
 * 2 teaspoons sweet paprika
 * 2 teaspoons salt, or more to taste
 * 2 teaspoons ground coriander or tabil
 * 1 teaspoon ground caraway
 * 1½ - 2 teaspoons dried red pepper flakes, preferably aleppo, Turkish or near east pepper for best flavor
 * 2½ cups (about 1 pound) medium grain couscous
 * 1 fresh green chili, stemmed, seeded and minced
 * 1 red bell pepper, stemmed, seeded, and cut into 6 parts
 * 6 garlic cloves, peeled and left whole

Directions

 * 1) Wash the greens under running water.
 * 2) Drain and roughly chop.
 * 3) Wash and chop the scallions and leeks.
 * 4) Fill the bottom of a couscous cooker with water and bring to a boil.
 * 5) Fasten on the perforated top; add greens, scallions, and leeks and steam, covered, for 30 minutes.
 * 6) Remove from the heat and allow to cool, uncovered.
 * 7) When cool enough to handle, squeeze out the excess moisture and set aside.
 * 8) Heat the olive oil in a 10- or 12-inch skillet and add the onion.
 * 9) Cook 2 to 3 minutes to soften, then add the tomato paste and cook, stirring, until the paste glistens.
 * 10) Add the crushed garlic, paprika, salt, coriander or tabil, caraway and red pepper flakes and cook slowly until the mixture is well blended.
 * 11) Add 1 cup water, cover, and cook for 15 minutes.
 * 12) Remove the skillet from the heat.
 * 13) Stir the dry couscous into the contents of the skillet and stir until well blended.
 * 14) Stir in the steamed greens, leeks and scallions and mix well.
 * 15) Fold in the green chili, red pepper and garlic cloves.
 * 16) Fill the bottom of the couscous cooker with water and bring to a boil.
 * 17) Fasten on the perforated top, add the contents of the skillet, and steam, covered, for 30 minutes.
 * 18) Turn out the couscous onto a large, warm serving dish.
 * 19) Use a long fork to break up lumps; fish out the whole garlic cloves and red pepper slices, reserving them.
 * 20) Stir 1 cup water into the couscous, taste for seasoning, and cover with foil.
 * 21) Set it in a warm place for 10 minutes before serving.
 * 22) Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top.
 * 23) Serve with glasses of buttermilk.