Tunisian Couscous by @louloukitchen_
6 servings
🐟
1
Daurade
🐟
1
Merou or lieu jaune
🫙
30 ml
Curcuma
🫚
30 ml
Ginger
🌿
30 ml
Raz el hanout
🫙
30 ml
Cumin
🌶️
30 ml
Paprika
🫒
240 ml
Olive oil
🥕
2
Carrot
🥒
2
Zucchini
🥔
2
Potato
⚫
2
Pepper
🍅
3
Tomato
🧅
2
Onion
🌿
0.5 bunch
Parsley
🌾
350 g
Couscous
🍅
30 ml
Tomato paste
🫘
1 can
Chickpeas
- Mix
Mix the onions and set aside.
- Fry
Fry the peppers for 10 min over medium heat, set aside. Marinate the fish with half of the spices, some olive oil, and chopped parsley.
- Sauté
In the couscoussier, sauté the onions with the remaining spices. Add the tomato paste, mix, then add the blended tomatoes. Add 1.5 liters of water and cook for 20 min.
- Cut
Meanwhile, cut the vegetables, and add the couscous to a large bowl, drizzle with some olive oil, salt, and a glass of water. Add to the couscoussier for 20 min. Add the potatoes and carrots to the sauce.
- Transfer
After 20 min, transfer the couscous to a salad bowl, drizzle with more olive oil and a glass of water, then cook again in the couscoussier for 20 min, making holes for the steam.
- Add
Add the zucchinis, chickpeas, and daurade to the sauce for the last 20 min of cooking.
- Cook
Cook the merou or lieu jaune in a frying pan and set aside.
- Serve
Serve the couscous on a large plate, with the vegetables on the side, the fish, peppers, and sauce with chickpeas in the center.
Tunisian Couscous by @louloukitchen_
6 servings
🐟
1
Daurade
🐟
1
Merou or lieu jaune
🫙
30 ml
Curcuma
🫚
30 ml
Ginger
🌿
30 ml
Raz el hanout
🫙
30 ml
Cumin
🌶️
30 ml
Paprika
🫒
240 ml
Olive oil
🥕
2
Carrot
🥒
2
Zucchini
🥔
2
Potato
⚫
2
Pepper
🍅
3
Tomato
🧅
2
Onion
🌿
0.5 bunch
Parsley
🌾
350 g
Couscous
🍅
30 ml
Tomato paste
🫘
1 can
Chickpeas
Preparation Steps
Step 1/8
Mix the onions and set aside.
Step 2/8
Fry the peppers for 10 min over medium heat, set aside. Marinate the fish with half of the spices, some olive oil, and chopped parsley.
Step 3/8
In the couscoussier, sauté the onions with the remaining spices. Add the tomato paste, mix, then add the blended tomatoes. Add 1.5 liters of water and cook for 20 min.
Step 4/8
Meanwhile, cut the vegetables, and add the couscous to a large bowl, drizzle with some olive oil, salt, and a glass of water. Add to the couscoussier for 20 min. Add the potatoes and carrots to the sauce.
Step 5/8
After 20 min, transfer the couscous to a salad bowl, drizzle with more olive oil and a glass of water, then cook again in the couscoussier for 20 min, making holes for the steam.
Step 6/8
Add the zucchinis, chickpeas, and daurade to the sauce for the last 20 min of cooking.
Step 7/8
Cook the merou or lieu jaune in a frying pan and set aside.
Step 8/8
Serve the couscous on a large plate, with the vegetables on the side, the fish, peppers, and sauce with chickpeas in the center.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
450 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
1 hour 0 minutes
Overall
1 hour 30 minutes
Difficulty
Level
Medium (2/4)
Steps
8 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@louloukitchen_
Origin
Cuisine
Geographic
Tunisia, North Africa
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos