Spiced Couscous with Fennel and Roasted Red Peppers

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.

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  3 Tbs. olive oil
  
  


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  1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)
  
  


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  Kosher salt
  
  


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  1 medium clove garlic, minced
  
  


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  2 tsp. ground cumin
  
  


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  1/4 tsp. chipotle powder
  
  


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  1/4 tsp. ground cinnamon
  
  


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  2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)
  
  


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  1-1/2 cups lower-salt chicken broth
  
  


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  1-1/2 cups couscous
  
  


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  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.