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Spiced Couscous with Fennel and Roasted Red Peppers

Servings: 4 to 6

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

This recipe is excerpted from Big Buy Cooking.


  • 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.


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