Spiced Couscous with Fennel and Roasted Red Peppers

Ingredients

• 1-½ cups couscous
• 1-½ cups lower-salt chicken broth
• Kosher salt
• 2 jarred roasted red peppers, cut into ½-inch dice (1-¼ cups)
• 2 tsp. ground cumin
• 3 Tbs. olive oil
• 1 medium bulb fennel, trimmed, cored, and cut into ½-inch dice (1-½ cups)
• + 4 more ingredients
• • ¼ tsp. ground cinnamon
  • 1 medium clove garlic, minced
  • 3 Tbs. coarsely chopped fresh cilantro
  • ¼ tsp. chipotle powder

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, a...

View full recipe at Fine Cooking