Français
| Register    
Search

Advanced research

Couscous with FishTheWorldWideGourmet.com

Flavors of Tunisia

Total time: 15 to 30 min

Marinating time: 1 hour

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:126.3 kcal

Proteins:10.2 g

Fats:1.9 g

Carbohydrate:16.6 g

Fibers:1.4 g

Sugar:1.4 g

Cholesterol:18.8 mg

Sodium:31 mg

Calcium:29.9 mg

Energy:841 kcal

Proteins:67.9 g

Fats:12.5 g

Carbohydrate:110.8 g

Fibers:9.3 g

Sugar:9.4 g

Cholesterol:124.9 mg

Sodium:206.5 mg

Calcium:199 mg

SIMILAR RECIPES

  • Bidawi Couscous with Seven Vegetables

  • Couscous with 11 Delights

  • Polenta - Basic recipe

  • Couscous with Mediterranean Flavors and Fish

  • Couscous with Middle Eastern Flavors, Lentils and Chick Peas

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

500

g

fine semolina (couscous)

1000

g

grouper, sea bass, mullet or bream, in slices (use a firm white fleshed fish)

5

medium onions

1

large yellow squash

2

cloves of garlic

mild or hot green or red peppers (whole or cut up and seeded, if large)

1

small can of tomato concentrate

2.5

ml

smen or butter

salt and pepper

olive oil

METHOD

  1. Sprinkle the fish pieces with salt, pepper, half the cumin and paprika and marinate in the fridge for at least one hour in advance.
  2. Chop 1 onion finely; peel the rest and keep them whole.
  3. Crush the garlic cloves.
  4. Peel and cut the squash into large wedges.
  5. Dilute the tomato paste, harissa and remaining cumin and paprika in a little water. Add the crushed garlic.
  6. Over medium heat, heat 4 good spoonfuls of olive oil in the bottom of a couscous pot.
  7. Sauté the peppers; remove and set aside.
  8. Sauté the chopped onion.
  9. Add the tomato-spice mixture and cook for 5 minutes; add 1 liter (4 cups) water and some salt and turn the heat up slightly.
  10. Meanwhile, combine the couscous with 2 tbsp. olive oil and a pinch of salt. Moisten it, working it between your fingers with a little warm water until it swells and increases in volume.
  11. Once the broth is hot, reduce the heat and add the vegetables (whole onions, squash, one or two red peppers).
  12. Place the couscous in the upper section of the couscous pot and place it over the sauce, checking it regularly for doneness.
  13. Finally, add the fish slices, being careful not to overcook them so that they don't fall apart.
  14. As cooked, remove all the ingredients and keep hot.
  15. To finish, place the couscous in a large round dish, combine it with a little smen or butter and spoon on as much sauce as desired.
  16. Let rest 5-10 minutes before topping with the vegetables, fish and fried peppers.


RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box