Ingredients
- 1/2 lb Dill and Fennel (Anise) Leaves
- 1/2 lb Parsley
- Handful Celery Leaves
- Handful Carrot Tops
- 1/2 lb Mixed Scallions and Leeks
- 1/2 C Olive Oil
- 1 C Onions , chopped
- 3 Tbsp Tomato Paste
- 2 Tbsp Crushed Garlic
- 6 Cloves garlic , peeled and left whole
- 2 tsp Salt or to taste
- 1 tsp Ground Coriander
- 1 tsp Ground Caraway Seeds
- 1 1/2-2 tsp Red Pepper Flakes (preferably Aleppo, Turkish or Near East Pepper)
- 2 C Water
- 2 1/2 C Medium Grain Couscous (about 1 lb)
- 1 Fresh Green Chili , stemmed, seeded and minced
- 1 Red Pepper , stemmed, seeded and cut into six parts.
Servings:
Instructions
- Wash the greens under running water.
- Drain and chop (rough)
- Wash and chop scallions and leeks
- Fill the bottom of couscous cooker with water and bring to a boil.
- Fasten on perforated top
- Add green, scallions and leeks
- Steam, covered for 30 minutes
- Remove from heat and cool uncovered
- When cool enough to handle, squeeze out excess liquid and set aside
- Heat oil in large skillet
- Cook 2 - 3 minutes to soften
- Add tomato paste and cook, stirring until paste glistens.
- Add crushed garlic, paprika, salt, coriander, caraway, and red pepper flakes
- Cook slowly until well blended
- Add 1 Cup water, cover and cook for 15 minutes
- Remove skillet from heat
- Stir in dry couscous until well blended
- Stir in steamed greens, leeks and scallions and mix well.
- Fold in green chili, red bell pepper and whole garlic cloves,
- Fill bottom of couscous cooker with water and bring to a boil.
- Fasten on perforated top, add contents of skillet and steam,. covered for 30 minutes
- Turn out couscous onto a large warm dish
- Use a long fork to break up lumps and fish out whole garlic cloves and red pepper slices
- Set aside
- Stir 1 cup of water into Couscous, taste for seasoning and set mixture in warm place 10 minutes before serving
- Decorate with red pepper slices and place whole garlic cloves on top for serving.
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