Ingredients
- 1 small grouper preferably or (pageot, porgy, swordfish)
- 1 kg. couscous
- 500 grs of small zucchini
- 1 onion, 1 stalk of celery
- 1/4 tsp. teaspoon of cumin
- 3 beautiful tomatoes
- 5 cloves of garlic
- 1 tbsp. tablespoon of harissa
- 1 tbsp. teaspoon of salt, 1 sprig of thyme
- 4 tbsp. tablespoon of oil
- 1 bay leaf
- 1 tbsp. teaspoon black pepper
- 1 good tbsp. paprika
- oil, salt, water, butter
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Preparation
Empty, scale, cut the fins. Wash and cut the fish into sections, put them in a pot; grate onion, garlic, thyme sprig, celery, season with oil, salt, black pepper, harissa, cumin.
Soak the tomatoes in hot water for 10 seconds, peel and press between your hands to extract the seeds, reduce into small pieces. Pour over the composition, brown for 5 minutes, cover with necessary water and cook over low heat.
Peel the zucchini, wash and cut into quarters lengthwise, add them to the meat, sprinkle with paprika and continue cooking for about 20 minutes.
During this time, prepare the couscous, steam it three times over all the elements so that it can be flavored. Remove the thyme and bay leaf before serving.
Serve the Algerian Couscous with fish hot.
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source: la-cuisine-marocaine.com
