Couscous con Pesce

Couscous can be prepared a variety of ways, while the original recipe called for couscous prepared by steaming semolina, instant couscous is more available in the US. Either way, this recipe is absolutely delicious, and you won't regret trying it.

Couscous con Pesce

Prep Time: 10 minutes

Cooking Time: 25 minutes

Serves: 3-4

Ingredients:

1/2 lb cous cous

1 1/2 lb grouper or snapper filets (or tilapia if those aren't available)

1 pinch saffron

salt and pepper to taste

4 tbsp olive oil

1 cloves garlic

1 tbsp parsley, chopped

1 bay leaf

1 pinch nutmeg

1 pinch cinnamon

Preparation:

Mix 1 cup of water and saffron in a mixing bowl, and let sit for several minutes. Mix couscous into saffron mixture, and mix until couscous is dry.

Cooking:

Warm oil in a saucepan and brown the onion and garlic, and cook until translucent. Fry for another minute, and then add 1 quart water. Salt and pepper, and then bring to a simmer. Add the fish, and then quickly poach until fish is tender (this will only take a few minutes).

Set the fish aside, and use the poaching liquid to prepare the couscous according to its directions. Add cinnamon, nutmeg, salt, and pepper.

Serve, topped with fish.