The fish in Moroccan couscous with.

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INGREDIENTS
couscous — 150 g
Sea Salt — to taste
freshly ground black pepper — to taste
chili pepper — 1 pc.
fresh basil — a small bunch
cumin seeds — 1/2 tsp..
ground cinnamon — 1/2 tsp..
fish fillets — 200 g (can take any, the best white fish)
canned tomatoes in their own juice — 400 g
green peas — 2 handfuls
olive oil — 4 tbsp. l.
lemon — 2 pcs.

Step 1. Pour the couscous in a bowl, add the olive oil. Lemon cut in half, squeeze the lemon juice to the couscous. Add a pinch of salt and pepper. Pour the couscous with boiling water so that it barely was covered. Cover the bowl with a plate and leave for 10 minutes.

Step 2. Put on the fire a deep frying pan. Peel and finely chop the garlic. Finely chop the garlic. Tear off the leaves from the basil sprigs, leaves aside the small and the big chop. Splash into the pan a little olive oil, add the garlic, chilli, basil, cumin and cinnamon. Mix all this, on top Put the fish fillets.

Step 3. Add the tomatoes and peas and beans. Squeeze the juice from the pan the remaining lemon halves. Cover. Bring to a boil, reduce heat and cook for about 8 minutes, until the fish is not easily disintegrate into flakes. Try and season with salt and pepper.

Step 4. Couscous out onto a plate, loosen with a fork, place the fish on top of vegetables, sprinkle with basil leaves.

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