Couscous bel Hout Fish couscous
The Sfax version — whole fish steamed over couscous with quince or potato in the broth.
Serves 4 · 70 min
Per portion
| Calories | 751 kcal |
|---|---|
| Protein | 50.1 g |
| Carbohydrates | 90.9 g |
| Fat | 18.3 g |
| Saturated fat | 2.9 g |
| Sugars | 6.8 g |
| Fibre | 7.7 g |
| Sodium | 1953.5 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 400 g couscous
- 800 g, in steaks white fish
- 2 potatoes
- 2 green peppers
- 1 onion
- 2 mgharfa kbira tomato paste
- 1 mgharfa kbira harissa
- 1 mgharfa s8ira cumin
- 4 mgharfa kbira olive oil
Method
- Build the broth with onion, tomato paste, harissa and cumin in olive oil, then water.
- Steam the couscous above it while the vegetables cook in the broth.
- Lay the fish in the broth only for the last ten minutes so it stays whole.
- Serve the couscous soaked in broth with the fish on top.