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LOCATION: Recipes >> Middle Eastern >> Couscous 04

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COUSCOUS WITH FISH

120 g chick peas (soaked over night)
Fish tails and heads for broth
3 sliced carrots
2 white turnips (in quarters)
1 bell pepper
1/4 tsp saffron
salt
black pepper
cayenne pepper
500-750g couscous
750-1000g fish
2-3 quinces, skinned and sliced

Make a hearty fish broth from fish tails, fish heads, all of the
vegetables, salt cayenne pepper, saffron and about 1-2 litres water.

Prepare couscous.

Remove fish tails and heads from the soup. Also remove vegetables,
but keep them. Pour soup through a sieve and add veggies. Add fish
(not the heads and tails!), cut in smaller pieces when necessary.
Also Add quinces.

Boil until done. Season if necessary.

Pour fish and sauce over couscous or serve separately.

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