Couscous Djerbien
The Djerban way — vegetables, herbs and fish worked right through the grain instead of piled on top.
Serves 4 · 75 min
Per portion
| Calories | 678 kcal |
|---|---|
| Protein | 44.8 g |
| Carbohydrates | 78.9 g |
| Fat | 17.9 g |
| Saturated fat | 2.9 g |
| Sugars | 7.9 g |
| Fibre | 7.5 g |
| Sodium | 1892.9 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 400 g couscous
- 700 g white fish
- 2 green peppers
- 3 tomatoes
- a large handful parsley
- 1 onion
- 1 mgharfa kbira tomato paste
- 1 mgharfa kbira harissa
- 4 mgharfa kbira olive oil
Method
- Build a red broth with onion, tomato paste, harissa and the chopped tomatoes.
- Steam the couscous above it until light.
- Poach the fish in the broth for the last ten minutes only.
- Fold the vegetables, herbs and flaked fish right through the grain rather than laying them on top.