Couscous with Fish

Rania Al-KhatibCocinero

Ingredientes

• 1 1/2 kilograms of fish, broiler
  1.5 kilogram
• 1/2 kilogram of calamari (squid)
  0.5 kilogram
• 1/2 kilogram of couscous, medium or coarse
  0.5 kilogram
• 3 potatoes
  3 pieces
• 1 head of garlic
  1 head
• 2 tablespoons of canned tomatoes
  2 tablespoons
• 1 green chili pepper
  1 piece
• 1 cup of oil
  1 cup
• Sal
  0
• Comino
  0
• Pimienta negra
  0
• Pimiento Rojo
  0
• Cúrcuma
  0

Pasos

1. 1

   Clean the fish well and cut it into medium pieces suitable for cooking.

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2. 2

   In a pot over heat, heat the oil, fry the fish in it for a minute, then place it on a plate and set aside.

   Herramientas necesarias:

   Olla

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3. 3

   Mash the garlic and fry it in the same pot, then add 3 tablespoons of red pepper and stir the garlic well in the oil.

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4. 4

   Add 2 tablespoons of tomatoes, salt, black pepper, half a teaspoon of turmeric, and a liter of water, then cover the pot.

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5. 5

   Clean the potatoes well, cut each one in half, and place them in the pot.

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6. 6

   Sprinkle with a little oil and water, let it sit for 10 minutes, then place it in the couscous steamer over the pot and cover.

   Herramientas necesarias:

   Vaporera de cuscús

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7. 7

   When the steam rises well over the couscous, pour it into a wide plate.

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8. 8

   Add a little salt and water to the couscous, mix well by hand, then cover and set aside.

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9. 9

   When the broth reduces, add the fish with the juices that came out of it, the pepper, a little garlic, and half a teaspoon of cumin.

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10. 10

    Put the couscous back in the steamer and place the steamer over the pot.

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11. 11

    Clean the calamari, remove the tentacles and keep them, then cut the calamari into rings.

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12. 12

    Squeeze a lemon over it, add a little salt and cumin, then dip in flour, fry until golden, and set aside.

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13. 13

    Remove the couscous from the heat, pour it into a large plate, and add a small spoon of cumin.

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14. 14

    Turn off the heat on the dish and let the fat rise slightly, then pour the fat over the couscous.

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15. 15

    Add 3 ladles of broth, about a large cup, so that the couscous absorbs the broth well.

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16. 16

    Distribute the couscous on serving plates, place the potato pieces on top, then gently add the fish pieces so they don't break, followed by the calamari rings, and serve hot.

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Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Salpor 100g

Ceniza100 g

Cominopor 100g

Energía375 kcal

Proteínas18 g

Grasa total22 g

Carbohidratos44 g

Fibra dietética11 g

Azúcares totales2.2 g

Pimienta negrapor 100g

Energía250 kcal

Proteínas10 g

Grasa total4 g

Carbohidratos64 g

Fibra dietética25 g

Pimiento Rojopor 100g

Energía300 kcal

Proteínas12 g

Grasa total15 g

Carbohidratos40 g

Fibra dietética10 g

Azúcares totales5 g

Cúrcumapor 100g

Energía354 kcal

Proteínas7.83 g

Grasa total9.88 g

Carbohidratos64.93 g

Fibra dietética22.7 g

Azúcares totales3.2 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas