Step by step
If you don’t have a couscous maker, improvise with a colander with small holes into which you transfer the couscous and place over the fish stock pan so as to effectively cook the couscous in the steam from 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.