Home Recipes Spiced Couscous with Fennel and Roasted Red Peppers

Spiced Couscous with Fennel and Roasted Red Peppers

by Erika Nicole Kendall

3 Tbs. olive oil
1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)
Kosher salt
1 medium clove garlic, minced
2 tsp. ground cumin
1/4 tsp. chipotle powder
1/4 tsp. ground cinnamon
2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)
1-1/2 cups lower-salt chicken broth
1-1/2 cups couscous
3 Tbs. coarsely chopped fresh cilantro

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

You may also like


LaLa May 18, 2011 - 8:12 AM

Thanks soo much for sharing!! This looks yummy! I’ll use veggie broth instead since I’m vegetarian…

Kim M-C May 19, 2011 - 1:25 PM


I tried the recipe last night..and I LOVE it…I used whole wheat couscous instead of regular couscous…but my question is this….I’m doing Weight Watchers and, of course, everything is portion size-driven. What would be the serving size for the dish? If I counted all 3 tbs of olive oil alone, that’d wipe out half my points for the whole day…any suggestions?


Comments are closed.