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Couscous with sea bass with an explosion of spices

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Rate this recipe 3.4/5 (51 Votes)

Ingredients

  • For the couscous:
  • 500 g fine couscous
  • a big glass of cold water in which you will dilute 1.5 level tablespoons of salt
  • 5 cl of neutral oil
  • 1 sterile gauze in which you place the following spices:
  • 1/2 cinnamon stick
  • A pinch of coriander seeds
  • A pinch of caraway seeds
  • A pinch of cumin seeds
  • A pinch of whole mixed peppercorns
  • 1 clove
  • Tie up the gauze well!
  • For the sauce:
  • 3 heaped tablespoons of tomato concentrate
  • 3 onions
  • grated or coarsly blended
  • 3 medium potatoes
  • washed but not peeled
  • 2 courgettes cut into two sections
  • 150 g chickpeas (soaked from the day before)
  • 20 cl of olive oil
  • 1 tablespoon of harissa
  • A pinch of paprika
  • Salt and pepper
  • For the fish:
  • 500 g of sea bass
  • cut into medium-sized steaks
  • 3 cloves of garlic
  • crushed
  • A pinch of cumin
  • 1/2 tablespoon of harissa
  • A dash of olive oil to coat
  • utensils:
  • a large dish to mix the couscous
  • a pressure cooker for the sauce
  • a couscous maker or steamer (pot / steamer)

Details

servings 6
Level of difficulty Average
Preparation time 50mins
Cooking time 80mins
Cost Average budget

Preparation

Step 1

Salt and pepper the fish, add cumin and refrigerate.

Step 2

Start the sauce: Fry the grated onion in 20 cl of oil a few minutes then add the tomato puree, dissolved in a glass of water, harissa and paprika, sauté a few minutes before adding the chickpeas and whole potatoes and add water to mid-height of the pot, it should cover all the vegetables. Cover and bring to a boil.

Step 3

Prepare the couscous: Put water on to boil in a couscous maker (you can fill straight from the hot water tap). In a large bowl, pour the couscous and the neutral oil. Mix. Add the equivalent of a glass of salt water gradually, stirring well to soak the couscous. Use your fingers to mix well, scraping off the sides, and crumbling quickly between your fingers until it becomes less rough to touch and put it in the top of the couscous maker and bury the knotted compress full of spices. Cook for 10 minutes to steam the couscous, then pour out into a dish to air it using a fork to break it up. Then sprinkle a little water on top and continue to air it (first with a fork and then when the heat is bearable use your hands) before cooking again in the couscous maker, this time for 15 minutes.

Step 4

When starting to cook the couscous for the second time, check the potatoes. When they are cooked, remove them and set aside. In their cooking water add the stock, the sticks of courgettes, whole onions, the fish steaks and salt and pepper (because the potatoes will have absorbed the flavours and the salt), and cook for 15 minutes. (The same amount of time as the cooking time for the couscous).

Step 5

Pour the cooked couscous into a container (remove, and discard the knotted compress), add a knob of butter and stir. Add the stock gradually and mix until the desired consistency.

Step 6

Serve the couscous on the plates (or in a large serving dish), adding first the chickpeas in the middle, and all around place the fish steaks, potatoes (peeled!!) cut in two, the onions and courgettes.

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