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Spicy Fennel-Tomato Couscous

Spicy Fennel-Tomato Couscous

By Courtney HillApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

This recipe was inspired by Tunisian farfoucha, an aromatic dish of couscous finished with a spicy vegetable stew. Fennel fronds, the feathery greens that grow from the stalks, are a key ingredient in farfoucha—they form a fluffy bed on which the couscous is steamed, then are tossed in after cooking. But since fennel bulbs in U.S. supermarkets often are sold trimmed of their stalks, we sought other ways to infuse anise-like notes into the dish. To create a flavorful base for the sauce, we sauté a thinly sliced fennel bulb with onion and green chili, and we use a generous amount of ground fennel seeds in the couscous. Fresh dill provides grassy herbal notes that hints at fennel. Harissa is a spicy North African pepper paste; its chili heat varies by brand, so you may want to taste your harissa before deciding how much to use.

Tip

Don’t discard the fronds from the fennel, if your bulb has some attached. Chop them for use as garnish. Also, don’t discard the dill stems. We mince and cook them into the sauce; the leaves are chopped, reserved separately and stirred into the sauce at the end.

Ingredients
  • ⅓

    cup sliced almonds

  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    medium yellow onion, halved and thinly sliced

  • 1

    large fennel bulb, trimmed, halved, cored and thinly sliced, fronds chopped and reserved separately

  • 1

    poblano chili, stemmed, seeded and chopped

  • Kosher salt

  • 1

    bunch dill, stems minced, leaves chopped, reserved separately

  • 3

    tablespoons tomato paste

  • 2-4

    tablespoons harissa paste

  • 1¼

    cups couscous

  • 2

    teaspoons fennel seeds, ground

  • 1½

    cups water, plus 1¼ cups boiling water

  • Lemon wedges, to serve

Step 1

In a 12-inch skillet over medium, toast the almonds, stirring often, until golden brown, about 5 minutes. Transfer to a small bowl; set aside.

In the same skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the onion, fennel, poblano and ½ teaspoon salt, then cook, stirring occasionally, until softened and golden brown, about 5 minutes.

Add the dill stems and the tomato paste. Cook, stirring often, until the paste begins to brown and stick to the skillet, 1 to 2 minutes. Stir in the harissa and 1½ cups water, then bring to a simmer.

Cover, reduce to medium-low and cook, stirring occasionally, until the fennel is tender and the sauce is slightly thickened, 15 to 20 minutes.

Step 2

Meanwhile, in a large bowl, combine the couscous, fennel seeds, ¾ teaspoon salt and the remaining 2 tablespoons oil. Using your fingers, rub the oil into the couscous until well coated.

Pour the boiling water over the mixture and stir to ensure the couscous is evenly moistened, then cover and let stand until the water is absorbed, about 10 minutes. Using a fork, fluff the couscous.

Step 3

Taste the sauce and season with salt. Stir in the dill leaves, then stir half of the sauce into the couscous. Transfer to a serving platter and spoon the remaining sauce on top.

Sprinkle with the almonds and fennel fronds (if using). Serve drizzled with additional oil and with lemon wedges on the side.

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