What the world actually cooks

Name a dish.

Name: Fish Couscous
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Tunisia
Ingredients: 500 g medium couscous; 800 g firm white fish fillets; 2 onion; 400 g ripe tomatoes; 2 tbsp tomato paste; 200 g cooked chickpeas; 300 g potatoes; 2 carrots; 1 zucchini; 1 tbsp harissa; 4 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; to taste salt

Its ingredients rise out of the pile.

Try

Tunisia1 h 30 minServes 6já preparado

Fish Couscous

كسكس بالسمك · Kuskus bil-samak

Ingredientes14

medium couscous500 g
firm white fish fillets800 g
onion2
ripe tomatoes400 g
tomato paste2 tbsp
cooked chickpeas200 g
potatoes300 g
carrots2
zucchini1
harissa1 tbsp
olive oil4 tbsp
ground cumin1 tsp
ground coriander1 tsp
saltto taste

grãofrutos do marlegumetempero e molhooutros

Modo de preparo

Cut the fish into large pieces, season with salt, and set aside. Peel and chunk the potatoes, carrots, and zucchini; chop the onion and tomatoes.
Heat the olive oil in a large pot, soften the onion, then stir in tomato paste, tomatoes, harissa, cumin, and coriander.
Add the potatoes, carrots, chickpeas, and enough water to cover. Simmer until the vegetables are nearly tender, about 25 minutes.
Steam the couscous over the simmering broth, or cover it with hot salted water, fluff, and steam twice until light and separate.
Add the zucchini and fish to the pot and cook gently until the fish flakes, about 10 minutes. Do not stir hard.
Taste the broth and adjust salt and harissa. Pile the couscous on a platter, arrange the fish and vegetables on top, and ladle broth over to moisten.