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1
Wash the dill, fennel, parsley, celery leaves and carrot tops under running water.
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2
Drain and roughly chop.
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3
Wash and chop the scallions and leeks.
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4
Fill the bottom of a couscous cooker with water and bring to a boil.
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5
Fasten on the perforated top; add greens, scallions and leeks.
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6
Steam, covered, for 30 minutes.
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7
Remove from the heat and allow to cool, uncovered.
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8
When cool enough to handle, squeeze the greens dry and set aside.
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9
Heat the olive oil in a 10- or 12-inch skillet.
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10
Add the onion, and cook 2 to 3 minutes to soften.
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11
Add the tomato paste and cook, stirring, until the paste glistens.
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12
Add the crushed garlic, paprika, salt, coriander or tabil, caraway and red pepper flakes and cook slowly until well blended.
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13
Add 1 cup water, cover and cook for 15 minutes.
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14
Remove the skillet from the heat and stir in the dry until well blended.
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15
Stir in the steamed greens whole, leeks and scallions and mix well.
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16
Fold in the green chile, red bell pepper and garlic cloves.
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17
Fill the bottom of the couscous cooker with water and bring to a boil.
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18
Fasten on the perforated top, add the contents of the skillet and steam, covered, for 30 minutes.
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19
Turn the couscous out onto a large, warmed serving dish.
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20
Use a long fork to break up lumps; fish out the whole garlic cloves and red pepper slices, reserving them.
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21
Stir 1 cup water into the couscous, taste for seasoning and cover with foil.
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22
Set it in a warm place for 10 minutes before serving.
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23
Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top.
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24
Serve with glasses of buttermilk.
