Melba's Jammin' wrote:

>
> So there.
They this recipe:
from Wolfert's Mediterranean Cooking

Wash and drain and chop:
1/2 LB dill and fennel leaves
1/2 lb of parsley
handful of celery leaves
ditto carrot tops
1/2 pound scallions and leeks

Steam this over boiling water, covered, for half an hour. Remove and
cook. Squeeze the extra water out.

heat 1/2 C of olive oil (I use 1/4 C...1/2 is too greasy for us) in a
large skillet. Add a cup of chopped onion and cook until softened. Add 3
T tomato paste and stir, cooking until the paste glistens. Add 2 T
garlic, 2 teas paprika, 2 teas salt, 2 teas ground coriander or tabil
(which is mostly coriander with some caraway and a speck of anise,
cumin, turmeric, fennel seed, and black pepper....guess what, I use
garam masala), 1 teas ground caraway, 2 teas crushed red pepper.Stir,
add a cup of water and cover, simmering for 15 minutes (this is
forgiving and I tend to run over)

Remove this skillet from heat and fold in a pound of couscous DRY (I use
whole wheat to exact same end...can't tell) and stir well. Stir in the
steamed greens. Fold in a fresh green chili minced, a red bell pepper
cut into stips, and 6 whole cloves of garlic.

Put this whole mess in the top of your steamer (if the holes are very
big, use a peice of cheese cloth) and steam it for half an
hour....covered.

Turn this mess out into a nice hot serving dish. Break up the clumps and
fish out the garlic and red pepper. Stir in 1 cup of hot water and stir,
cover and let sit somewhere hot (my oven) for 10 minutes.

Replace the pepper and garlic in a pretty pattern and serve.

Everyone takes seconds.