Kuski Ffawwar
Tunisian Couscous with Greens 8 Main Dish Servings
Ingredients
  • 1/2lb Dill and Fennel (Anise) Leaves
  • 1/2lb Parsley
  • Handful Celery Leaves
  • Handful Carrot Tops
  • 1/2lb Mixed Scallions and Leeks
  • 1/2C Olive Oil
  • 1C Onions, chopped
  • 3Tbsp Tomato Paste
  • 2Tbsp Crushed Garlic
  • 6 Cloves garlic, peeled and left whole
  • 2tsp Salt or to taste
  • 1tsp Ground Coriander
  • 1tsp Ground Caraway Seeds
  • 1 1/2-2tsp Red Pepper Flakes (preferably Aleppo, Turkish or Near East Pepper)
  • 2C Water
  • 2 1/2C Medium Grain Couscous (about 1 lb)
  • 1 Fresh Green Chili, stemmed, seeded and minced
  • 1 Red Pepper, stemmed, seeded and cut into six parts.
Instructions
  1. Wash the greens under running water.
  2. Drain and chop (rough)
  3. Wash and chop scallions and leeks
  4. Fill the bottom of couscous cooker with water and bring to a boil.
  5. Fasten on perforated top
  6. Add green, scallions and leeks
  7. Steam, covered for 30 minutes
  8. Remove from heat and cool uncovered
  9. When cool enough to handle, squeeze out excess liquid and set aside
  10. Heat oil in large skillet
  11. Cook 2 - 3 minutes to soften
  12. Add tomato paste and cook, stirring until paste glistens.
  13. Add crushed garlic, paprika, salt, coriander, caraway, and red pepper flakes
  14. Cook slowly until well blended
  15. Add 1 Cup water, cover and cook for 15 minutes
  16. Remove skillet from heat
  17. Stir in dry couscous until well blended
  18. Stir in steamed greens, leeks and scallions and mix well.
  19. Fold in green chili, red bell pepper and whole garlic cloves,
  20. Fill bottom of couscous cooker with water and bring to a boil.
  21. Fasten on perforated top, add contents of skillet and steam,. covered for 30 minutes
  22. Turn out couscous onto a large warm dish
  23. Use a long fork to break up lumps and fish out whole garlic cloves and red pepper slices
  24. Set aside
  25. Stir 1 cup of water into Couscous, taste for seasoning and set mixture in warm place 10 minutes before serving
  26. Decorate with red pepper slices and place whole garlic cloves on top for serving.