Morocco · Morocco

Couscous de Poisson (Moroccan Fish Couscous)

Name: Couscous de Poisson (Moroccan Fish Couscous)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: couscous 300 g; firm white fish, cubed 400 g; carrot, sliced 150 g; zucchini, sliced 150 g; pumpkin, sliced 150 g; chickpeas, cooked 150 g; onion, sliced 120 g; fish stock 800 ml; saffron 1 g; ground cumin 5 g; cinnamon stick 1 pieces; parsley, chopped 15 g; olive oil 40 ml; fine salt 5 g

Steamed couscous with fish, vegetables and a saffron broth.

50 minutes · 4 servings · Moderate

Couscous de poisson is the Friday dish of the Moroccan coast, and the couscous is steamed above the fish rather than cooked in it, which is the whole point of the method. The saffron broth is poured over at the table and the vegetables underneath soak up what the grain missed. Diners eat it with the fish held in one hand, which is how it is served everywhere along the shore.

Ingredients

couscous300 g
firm white fish, cubed400 g
carrot, sliced150 g
zucchini, sliced150 g
pumpkin, sliced150 g
chickpeas, cooked150 g
onion, sliced120 g
fish stock800 ml
saffron1 g
ground cumin5 g
cinnamon stick1 pieces
parsley, chopped15 g
olive oil40 ml
fine salt5 g

Directions

1
Steam carrot, zucchini, pumpkin, onion and chickpeas 10 minutes.
2
Simmer stock with saffron, cumin, cinnamon and salt 10 minutes; add fish 5 minutes.
3
Steam couscous with olive oil 8 minutes; fluff.
4
Plate couscous topped with fish, vegetables and broth; finish with parsley.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content