Tunisian Couscous with Fennel, Red Peppers and Garlic

Tunisian Couscous with Fennel, Red Peppers and Garlic Recipe

Region / culture: Tunisia | Servings: 4 |

Vegetarian diet

Introduction

Tunisian Couscous with Fennel, Red Peppers and Garlic is a flavorful and aromatic dish that combines traditional Tunisian spices with fresh vegetables. This dish is perfect for a hearty and satisfying meal.

History

Couscous is a staple food in North African cuisine, particularly in Tunisia. It is made from semolina wheat and is typically steamed and served with a variety of vegetables, meats, and spices. This recipe combines the traditional flavors of Tunisian cuisine with a modern twist.

Ingredients

0.5 cup dill and fennel (anise) leaves
0.5 cup parsley
handful of celery leaves
handful of carrot tops
0.5 cup scallions and leeks
0.5 cup olive oil
1 cup chopped onion
3 tbsp tomato paste
2 tbsp crushed garlic
2 tsp sweet paprika
2 tsp salt, or more to taste
2 tsp ground coriander or tabil
1 tsp ground caraway
1.5 - 2 tsp dried red pepper flakes, preferably aleppo, Turkish or near east pepper for best flavor
2.5 cup (about 1 lb (454 g)) 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

How to prepare

Wash the greens under running water.
Drain and roughly chop.
Wash and chop the scallions and leeks.
Fill the bottom of a couscous cooker with water and bring it to a boil.
Attach the perforated top; add greens, scallions, and leeks and steam, covered, for 30 minutes.
Remove from the heat and allow it to cool, uncovered.
When cool enough to handle, squeeze out the excess moisture and set it aside.
Heat the olive oil in a 10- or 12-inch skillet and add the onion.
Cook for 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 of water, cover, and cook for 15 minutes.
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 chile, red pepper, and garlic cloves.
Fill the bottom of the couscous cooker with water and bring it to a boil.
Attach the perforated top, add the contents of the skillet, and steam, covered, for 30 minutes.
Turn out the couscous onto a large, warm serving dish.
Use a long fork to break up lumps; remove the whole garlic cloves and red pepper slices, reserving them.
Stir 1 cup of water into the couscous, taste for seasoning, and cover with foil.
Set it in a warm place for 10 minutes before serving.
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.

Variations

Add cooked chickpeas or grilled chicken for added protein.
Substitute the fennel with zucchini or eggplant for a different flavor profile.
Add raisins or dried apricots for a touch of sweetness.

Cooking Tips & Tricks

Be sure to steam the greens, scallions, and leeks before adding them to the couscous for a tender and flavorful result.

- The key to a flavorful couscous is in the spices - be sure to toast them in the olive oil before adding the other ingredients.

- For a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.

- Allow the couscous to rest for 10 minutes after steaming to allow the flavors to meld together.

Serving Suggestions

Serve the Tunisian Couscous with Fennel, Red Peppers and Garlic with a side of buttermilk for a refreshing drink. You can also serve it with a side of fresh salad or grilled vegetables for a complete meal.

Cooking Techniques

Steaming the vegetables before adding them to the couscous helps to retain their nutrients and flavors.

- Toasting the spices in the olive oil helps to release their aromas and flavors.

Ingredient Substitutions

If you don't have fennel, you can substitute it with celery or cabbage.

- You can use any type of bell pepper in place of the red bell pepper.

Make Ahead Tips

You can prepare the couscous mixture ahead of time and steam it just before serving. Store the cooked couscous in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top for a beautiful presentation. Serve it in a large, warm serving dish for a family-style meal.

Pairing Recommendations

Pair the Tunisian Couscous with Fennel, Red Peppers and Garlic with a glass of chilled white wine or a refreshing mint tea for a complete dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, steam the couscous in a steamer or microwave it with a splash of water until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 5g

- Sugars: 3g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 70% DV

- Iron: 15% DV

Alergens

Contains wheat

Summary

This Tunisian Couscous dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and delicious choice for a meal.

Summary

Tunisian Couscous with Fennel, Red Peppers and Garlic is a delicious and nutritious dish that is perfect for a family meal or entertaining guests. With a mix of traditional Tunisian spices and fresh vegetables, this dish is sure to be a hit at your next dinner party.

How did I get this recipe?

I distinctly remember the first time I saw this recipe. It was a warm summer day, and I was wandering through the bustling streets of Tunis, the capital of Tunisia. The vibrant colors of the market stalls caught my eye, and the intoxicating aromas of spices and herbs filled the air.

As I strolled through the market, I came across a small stall where an elderly woman was selling an assortment of herbs and vegetables. She had a kind smile and a twinkle in her eye, and I was drawn to her immediately. I struck up a conversation with her, and she told me that she was a renowned cook in the area, known for her delicious Tunisian couscous.

Intrigued, I asked her if she would be willing to share her recipe with me. She chuckled and nodded, saying that she was always happy to pass on her culinary knowledge to those who were eager to learn. She invited me to her home that evening, where she would teach me the secrets of her famous couscous.

That night, I found myself in the cozy kitchen of the elderly woman, surrounded by the tantalizing scents of spices and herbs. She showed me how to prepare the couscous, starting with the fennel, red peppers, and garlic. She explained the importance of toasting the couscous before cooking it, to enhance its nutty flavor.

As we cooked together, she shared stories of her childhood in Tunisia, and how she had learned the art of cooking from her own grandmother. She spoke of the importance of using fresh, locally sourced ingredients, and the love and care that went into each dish she prepared.

After hours of chopping, stirring, and simmering, the couscous was finally ready. We sat down at the table, and the elderly woman ladled generous portions onto our plates. The first bite was a revelation – the flavors of the fennel, red peppers, and garlic melded together perfectly, creating a dish that was both comforting and exotic.

I thanked the elderly woman profusely for sharing her recipe with me, and she simply smiled and patted my hand. She told me that the true secret to a delicious couscous was not just in the ingredients, but in the love and passion that went into its preparation.

As I left her home that night, I felt a newfound sense of inspiration and connection to the culinary traditions of Tunisia. I knew that I would carry the memories of that evening with me forever, and that I would continue to share the recipe for Tunisian couscous with fennel, red peppers, and garlic with generations to come.

And so, that is how I came to learn the recipe for Tunisian couscous with fennel, red peppers, and garlic – a dish that holds a special place in my heart, and in the hearts of all who have had the pleasure of tasting it.