Couscous with Roasted Red Peppers

3 tablespoons olive oil

1 medium bulb fennel, trimmed, cored and cut into 1/2-inch dice (11/2 cups)

Kosher salt

1 medium clove garlic, peeled and minced

2 teaspoons ground cumin

¼

teaspoon chipotle powder

¼

teaspoon ground cinnamon

2½

jarred roasted red peppers, diced (11/4 cups)

1½

cups lower-salt chicken broth

1½

cups couscous

3 tablespoons coarsely chopped fresh cilantro

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with ¾

teaspoon salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the cumin, chipotle powder and cinnamon; cook, stirring for 30 seconds. Add the red peppers and broth; bring to a boil.

Stir in the couscous; remove from heat, cover, and let sit until the liquid is absorbed (5-7 minutes). Fluff with a fork, and stir in the cilantro. Taste and season with salt as needed.

Serves four to six.

"Big Buy Cooking" by the editors of Fine Cooking magazine (2010 Taunton Press)