Sea couscous Ingredients: 4 tablespoons of - olive oil - 3 zucchini - 6 carrots - 1 tablespoon of - harissa - 2 onions - 1 onion - 1 large pinch of - Ras el Hanout - 200 g of - chickpeas - salt - 30 g of - butter - pepper - 2 kg of - Fish - white such as cod, monkfish or pollock 500 g fine wheat semolina 3 turnips 1 celery heart 200 g raisins 2 tablespoons tomato paste.
Utensils：
- 1 Oven- ovens 1 fork- 1ladle- 1 bowl- salad bowls 1 Heating blender- Heating blender 1 dish-
Total time: 4 hours Preparation: 2 hours Rest:- Cooking: 2 hours
Phase 1
Soak the chickpeas in a large volume of cold water the day before.
Phase 2
Chop the onion. Brown it in hot oil in a couscous maker. Add the tomato paste and harissa, stir and pour in 2 liters of water. Salt, pepper, add the spices and chickpeas.
Phase 3
Cover and cook for 1 hour.
Phase 4
Meanwhile, soak the semolina with 20 cl of salt water. Scrape with a fork and leave to swell.
Phase 5
Add the peeled and cut into large pieces vegetables (except the zucchini) to the couscous maker. Pour the semolina into the steam basket and place it on the couscous maker.
Phase 6
Cook for 20 minutes over medium heat.
Phase 7
Pour the semolina onto a clean cloth, sprinkle with oil and roll with your fingertips to separate the grains and coat them with oil.
Phase 8
Take 2 ladles of broth, pour it over the grapes and let it swell.
Phase 9
Add the zucchini to the couscous maker and cook for 15 minutes. Add the fish cut into large pieces and cook for another 15 minutes.
Phase 10
Arrange the fish and vegetables on a dish. Pour the semolina into another dish, with the drained grapes.
Phase 11
Serve with the broth and harissa in a bowl.
Utensils：
- 1 Oven- ovens 1 fork- 1ladle- 1 bowl- salad bowls 1 Heating blender- Heating blender 1 dish-
Total time: 4 hours Preparation: 2 hours Rest:- Cooking: 2 hours
Phase 1
Soak the chickpeas in a large volume of cold water the day before.
Phase 2
Chop the onion. Brown it in hot oil in a couscous maker. Add the tomato paste and harissa, stir and pour in 2 liters of water. Salt, pepper, add the spices and chickpeas.
Phase 3
Cover and cook for 1 hour.
Phase 4
Meanwhile, soak the semolina with 20 cl of salt water. Scrape with a fork and leave to swell.
Phase 5
Add the peeled and cut into large pieces vegetables (except the zucchini) to the couscous maker. Pour the semolina into the steam basket and place it on the couscous maker.
Phase 6
Cook for 20 minutes over medium heat.
Phase 7
Pour the semolina onto a clean cloth, sprinkle with oil and roll with your fingertips to separate the grains and coat them with oil.
Phase 8
Take 2 ladles of broth, pour it over the grapes and let it swell.
Phase 9
Add the zucchini to the couscous maker and cook for 15 minutes. Add the fish cut into large pieces and cook for another 15 minutes.
Phase 10
Arrange the fish and vegetables on a dish. Pour the semolina into another dish, with the drained grapes.
Phase 11
Serve with the broth and harissa in a bowl.