Recipes
Couscous with fish
Ingredients
- 250 g Couscous Salem
- 600 g cod fillet (or grouper)
- 2 carrots
- 2 courgettes
- 1 pepper
- 1 small celery stalk
- 1 onion
- 2 cloves of garlic
- 3 tablespoons of olive oil
- 1 pinch of ras el hanout
- 1 pinch of cinnamon powder (optional)
- 1 sprig of coriander
- 30 cl of fish broth
- Salt, pepper
Steps
- Peel and rinse the carrots and courgettes and slice them into rounds.
- Peel and slice the onion and garlic.
- Rinse the celery stalk and dice it.
- Wash the pepper and cut it into strips.
- Heat the oil in a casserole and sweat the onion.
- Add the cubes of carrot, courgette and celery, the bell pepper and the garlic.
- Mix. Add salt, pepper, cinnamon and the ras el hanout, then cover with the broth and let it cook for 20 minutes.
- Stir in the fish fillets and let it cook for another 10 min.
- During this time, prepare the semolina according to the instructions on the packet. Fluff it up and place it in the serving dish.
- Place the vegetables and fish on the couscous semolina; sprinkle with chopped coriander and serve hot.
Tips
You can add a pinch of saffron and replace the broth with fish stock.
