Tunisian Fish couscous

Tunisian Fish couscous
Tunisian cuisine is known to be very hot and a bit spicy, so, if you like this kind of food, then you are going to enjoy this couscous recipe.
Here are the ingredients you will need:
Ingredients
  • For the marinade (taklia):
  • A Third glass oil
  • 1 small onion
  • 2 medium tomatoes or 1 large
  • 1/2 or 1/3 tablespoon of tomato paste
  • 2 teaspoons red pepper
  • 1/2 teaspoons cumin
  • 1 clove garlic
  • Water
  • 2 peppers
  • Salt
  • Pepper
  • For the soup:
  • Marinade sauce (see above)
  • 3 large glasses of water
  • Two fish (fish 4 or 5)
  • For the couscous:
  • For the couscous:
  • 500g couscous
  • olive oil
Instructions
  1. Let’s prepare our Tunisian fish couscous:
  2. Preparing the taklia: In a saucepan, pour the oil and cut the onions into strips. Brown them.
  3. Then put 2 medium diced tomatoes or 1 large. Add 1/3 or 1/2 tablespoon of tomato paste, 2 teaspoons red pepper, 1/2 teaspoon cumin and 1 garlic clove. Add a little water so as to have steam.
  4. Finally add two peppers. Add salt and cook and be very careful not to burn the preparation. Once finished cooking, add the pepper. And put them on a plate and a few tablespoons chili sauce. That is it for the taklia.
  5. For the couscous, put 500g couscous in a medium container, add a pinch of salt, a dash of extra virgin olive oil then add water hot (about 1 cup of water) (if you find couscous too dry, add more water but don’t make it runny). Do not pour at once, gradually. Mix the couscous gently so that it doesn’t form lumps and is smooth. Then in a suitable pan (couscoussier), put all the couscous. Fill the bottom of the steamer with water and put on the fire. Do not cover the couscous. After 15 minutes, pour more hot water over the couscous and mix slowly then repeat the process 10 minutes later. A few minutes and the couscous is ready. The grains would normally be properly inflated and tender.
  6. Preparing the soup: To do this, take 4 or 5 slices of peeled scales and grouper. Then put them into the pan with the rest of taklia and stir a little (all done cold), 3 cups of hot water, bring to a boil then reduce the fire intensity. Cover and simmer until the fish is cooked through.
  7. Optional: take the fish and fry in a pan.
  8. Mix soup and couscous so that it is well colored. Let rest for 10 minutes, for the couscous absorbs the soup.
  9. Finally
    Serve the couscous with a little taklia in a separate dish and fish alike.

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