Fennel-Crusted Ahi Tuna over Couscous

• 2 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 1/2 teaspoons kosher salt, divided
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil, divided
• 1 carrot, peeled, coarsely chopped
• 1/4 cup chopped red onion
• 2 teaspoons chopped fresh thyme
• 2 1/4 cups water
• 1/2 pound sugar snap peas
• 2 cups couscous
• 2 tablespoons chopped fresh dill
• 2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna.

Makes 6 servings.

modified from Bon Appétit, August 2005, via Epicurious