Couscous with Fennel Herb

Rinse dill, parsley, fennel herb, carrot herb, spring onions and leek under running water and chop coarsely. Fill water into the bottom of a couscous pot and bring to a boil. Insert the perforated pot lid and pour in the chopped fennel greens and vegetables. Steam for 30 minutes with the lid on.

Then remove the saucepan from the heat and cool without the lid. Drain the fennel greens and vegetables. Set aside.

Heat the olive oil in a frying pan 25 to 30 centimeters in diameter over medium heat. Sauté the diced onions in it for 2 to 3 min until translucent, then add the tomato pulp. Heat the whole thing, stirring continuously, until the paradeis pulp begins to shine. Add the crushed garlic, the sweet paprika, the salt, the ground coriander, the ground cumin and the hot paprika. Turn down the heat and saute until the ingredients are mixed together. Add one of the two cups of water, cover the frying pan and let it simmer for 15 minutes. Add the steamed fennel and vegetables and mix well.

Remove the pan from the heat and stir in the couscous. Then mix in the green chili bell pepper, red bell pepper and whole garlic cloves. Repeatedly bubble the water in the lower part of the couscous siere, remove the perforated attachment

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