Moroccan cuisine · Dough, Pasta & Rice

Couscous bel Hout

Atlantic-coast couscous with fish pieces in tomato broth, carrots and zucchini, seasoned generously with cumin.

Ingredients · for 4 servings

• 400 g couscous
• 700 g firm white fish fillet
• 4 carrots
• 2 zucchini
• 3 tomatoes
• 2 tbsp tomato paste
• 2 onions
• 4 garlic cloves
• 2 tsp cumin
• 1 bunch fresh cilantro
• 50 g butter
• 5 tbsp olive oil

Instructions

1. Cut the fish into large pieces and rub with half the cumin, the grated garlic and a little salt, then chill covered.
2. Dice the onions and sweat in the olive oil in the base of a couscoussier for 5 min. until translucent, then toast the tomato paste and remaining cumin with it for 1 min. until fragrant.
3. Add the diced tomatoes and 1.5 l water, salt and simmer uncovered for 15 min. until the broth is red and aromatic.
4. Sprinkle the couscous with 250 ml lukewarm salted water, fluff with your fingers and steam over the broth for 20 min.; place the carrots, quartered lengthwise, in the broth.
5. Take out the couscous, mix in 150 ml broth and the butter, then return to steam; meanwhile add the zucchini pieces and the fish to the broth and cook everything for another 15 min. until the fish flakes apart.
6. Mound the couscous on a platter, top with the fish and vegetables, sprinkle with chopped cilantro and serve the remaining broth separately.