FISH COUSCOUS Today I thought of making a fish dish and pairing it not with just any type of pasta but with couscous, which is a versatile food that pairs easily with both savory and sweet.
I got a ready-made fish mix that I found at the fish market with squid, cuttlefish, mussels, shrimp, and I also added some saffron that, in addition to the intense color, gives a very particular and pleasant taste.
Honestly, this dish, the recipe of fish couscous, I really liked it a lot and I hope Andrea will enjoy it and devour it all!
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FISH COUSCOUS
The ASI kitchen
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
FISH COUSCOUS RECIPE INGREDIENTS
- 10 oz couscous
- 1.4 lbs cleaned mixed fish (also frozen)
- 2 carrots
- 1 zucchini
- 1 packet saffron
- to taste extra virgin olive oil
- to taste salt and pepper
FISH COUSCOUS RECIPE PREPARATION
Place about a quart and a half of water on the stove and, once boiling, add the diced carrots and after 5 minutes, include the diced zucchini.
Cook for 5 minutes, then add the mixed fish and saffron. Keep cooking over moderate heat until the mixed fish is cooked, and keep everything warm.
Toast the couscous in a pan with a couple of tablespoons of extra virgin olive oil, then add only the cooking liquid, straining the fish and vegetables into a separate bowl.
Remove from heat and let the small grains swell for the time indicated on the package (I did 5 minutes).
Now combine the prepared couscous well separated with the hot vegetables and mixed fish, and after mixing all the ingredients well, add a drizzle of raw extra virgin olive oil and serve at the table, with a sprinkle of fresh parsley. DELICIOUS… according to me! Enjoy your meal ^_^ with the fish couscous!
Annalisa
Advice and notes
ALSO SEE
GNOCCHETTI WITH CLAMS AND ZUCCHINI
BUCATINI ANCHOVIES GARLIC TOMATOES
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