Couscous with fish, a truly tasty recipe I tried these days, requires only a few simple ingredients and no more than 30 minutes to prepare, and you’ll be licking your lips. I must confess that I have never been a big fan of couscous, but probably because I had not experimented enough. In recent weeks, however, to vary my monotonous diet, I have tried making it in different ways and it is winning me over. However, this is the only recipe I managed to photograph, albeit quickly, before it was devoured. In the coming weeks, I will make it with prawns and will do my best to take at least one shot to share the recipe with you. But let’s prepare this couscous together!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 Sea bream fillets (or sea bass)
- 300 g Cherry tomatoes
- 2 cloves garlic
- 300 g Pearl couscous
- 100 g black olives (pitted)
- 2 leaves bay leaves
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 2 Frying pans
- 1 Pot
- 1 Wooden spoon
Steps
Put a pot with salted water on the heat for cooking the couscous.
In the meantime, in a nice large non-stick pan, pour 3 tablespoons of oil and heat it. Once hot, add the sea bream fillets and cook for about 3 minutes per side. Season with salt and pepper to taste.
Once ready, remove the skin from the fillets and break them into pieces. Set aside.
Now wash and cut the cherry tomatoes in half. In a non-stick pan, sauté the garlic. Once golden, remove it. Add cherry tomatoes, olives, and bay leaves, season with salt, and cook for 5 minutes.
Now drain the couscous, making sure to set aside half a glass of the cooking water. Combine the couscous and sea bream with the sauce, add the cooking water, and cook everything together for a few minutes. Your couscous with fish and cherry tomatoes is ready. Enjoy your meal.
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