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Fish cous cous

⏱ 180 min👤 5 pp★★★☆☆

Couscous is very popular in North Africa and is the national dish in Algeria, Tunisia and Morocco. Its historical roots are ancient and have very strong ties to this region. It seems that the Berbers ate couscous around 1000 AD, while we have to wait till the 12th century to find the first written reference to couscous by an anonymous author. Couscous then came to Europe during the High Middle Ages, when the Moors conquered Christian Spain. There, they ate couscous in abundance during the religious holidays, so much so that the Holy Inquisition decided to ban couscous from Christian dining tables and to condemn it as a forbidden food. Culturally speaking, couscous is a staple food like bread or rice, very nutritious and very inexpensive, and able to be stored unspoilt for long periods of time, and therefore ideal for use when the weather is hot and the caravans are travelling for miles in the desert. For this recipe, however, we don’t want to go into the wilderness but just as far as Trapani! The fish market there is fabulous and every morning each stall has many different varieties of fresh fish available. My Italian friend wanted me to try the couscous the way they make it in his favourite restaurant, and I want to offer you my version here.

Ingredients

Nutritional values 420 kcal / serving
Protein
32g
Carbohydrates
48g
Fat
12g
Fiber
7g

* approximate values per serving

Information
180 minutes Total time
Serves 5 persons
★★★☆☆ Challenging

Preparation

Clean and fillet the fish. Remove the bones, being very careful not to leave any at all. With these bones and the head etc. make about 1.5 litres of fish stock. Cut the fillets and tomatoes into large chunks, the tomatoes after removing their skins. In an earthenware pan, fry a little garlic in olive oil and sauté the fish pieces. Add the tomatoes and the coarsely chopped almonds and continue cooking, adding some sugar. Now slowly add the fish stock, straining it through a fine sieve. When you have poured in a litre of stock, add the sea salt and the king prawns. Cook over a low heat for two hours, and as the stock evaporates add the remainder. Towards the end of cooking, add a pinch of ground cinnamon. Whilst the stock is cooking, soak the couscous with water, salt and a little olive oil for half an hour. The water should cover the couscous. When the water is absorbed, place the couscous in a colander (better if you have a terracotta couscous maker) and place the colander over the rest of the fish stock. Cover with a lid of the right size and bring the stock to a simmer once again. In about half an hour you will have couscous steamed over stock, having absorbed all the flavour! The fish couscous is ready: serve the stock in a terracotta pot and the couscous in another bowl and let your guests serve themselves; the couscous will soak up the stock.

Tips
If you prefer your fish couscous even more aromatic, prepare a good fish stock to be used during cooking.
Trivia
Couscous is a dish whose origins are in North Africa, specifically Morocco: the first people to eat this delicious grain were the Berbers.

Step by step

Ingredients
Ingredients
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Additional information

Fish Cous Cous with tomatoes and almonds

One of the tastiest variations of Fish Cous Cous is the one that includes fresh tomatoes and chopped almonds. This combination not only enriches the dish with different flavors but also adds a crunchy note that makes every bite interesting. To prepare this version, start by cleaning and filleting the fish, such as mullet and scad. After creating a fish broth, you can add the diced tomatoes and almonds, which will give a touch of originality and a pleasant contrast to the softness of the fish. Adding a pinch of sugar during the sautéing of the tomatoes will help balance the acidity, making the dish even more flavorful. This variation is perfect for those looking for a dish rich in flavor, nutritious, and ideal for a summer lunch with company.

Sicilian Fish Cous Cous

The Sicilian Fish Cous Cous represents a traditional preparation that brings the typical flavors of the island to the table. Using fresh fish such as scorpion fish and mantis shrimp, this dish enhances the products of the Sicilian sea. The cooking technique in a terracotta pot is essential to achieve an authentic flavor, thanks to its ability to maintain heat evenly. For this variation, you can also add local spices like cinnamon, which will give a particular aromatic touch. The choice of fresh, quality ingredients is essential to respect Sicilian culinary tradition, making each portion of Cous Cous a true tribute to the richness of the sea and land of the island.

Light Fish Cous Cous with fresh ingredients

For those looking for a lighter option, the Light Fish Cous Cous is an ideal preparation. Using lean fish such as mullet and limiting the use of oil, it is possible to obtain a tasty and healthy dish. Replacing traditional cous cous with whole grain cous cous increases the fiber and nutrient content, making the dish more filling and nutritious. Additionally, the addition of fresh tomatoes and chopped almonds not only enriches the dish with flavor but also provides vitamins and antioxidants. This variation is perfect for those who want to maintain a healthy diet without sacrificing taste, making Fish Cous Cous a versatile option for light lunches and dinners.

Nutritional benefits of Fish Cous Cous and approximate calories

Fish Cous Cous is a dish rich in essential nutrients. The fish used, such as scorpion fish and mullet, are sources of high-quality protein and omega-3 fatty acids, which promote heart health. Additionally, the addition of tomatoes provides vitamins C and K, important for the immune system and bone health. Almonds, rich in healthy fats, help keep cholesterol levels in check. In terms of calories, a serving of Fish Cous Cous prepared with fresh ingredients can vary between 400 and 600 calories, depending on the quantities and ingredients used. This makes it a balanced dish ideal for a healthy diet.

Can Fish Cous Cous be frozen?

Freezing Fish Cous Cous is possible, but there are some considerations to keep in mind. It is advisable to freeze the dish only if it has been cooked and cooled properly. Before freezing, make sure it is completely cold to avoid the formation of ice crystals that could alter the texture. Use airtight containers or food bags to preserve flavor and freshness. When you decide to consume it, simply thaw it in the refrigerator for several hours or leave it at room temperature for a couple of hours. However, it is important to note that some ingredients, such as almonds, may lose some of their crunchiness after freezing. In any case, frozen Fish Cous Cous can be a great solution for a quick and tasty meal when needed.