Fish Couscous: Chef’s Recipe

Ingredients:

• 1 lb fish fillet (tilapia, cod, or sea bass)
• 2 cups couscous
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon tomato paste
• 1 cup fish stock (or chicken stock)
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Handful of chopped fresh cilantro, for garnish

Instructions:

1. Prepare couscous according to package instructions, using fish or chicken stock instead of water. Set aside and keep warm.
2. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until soft and translucent.
3. Add the red bell pepper, tomato paste, paprika, cumin, salt, and black pepper, stirring to combine.
4. Sauté the vegetables until they start to soften and become fragrant, about 5 minutes.
5. Add fish stock to the pot, bring to a simmer, and cook for 10 minutes until the liquid has reduced and the vegetables are soft and tender.
6. In the meantime, season the fish fillet with salt and pepper on both sides.
7. Place the fish on top of the vegetables and cover the pot with a lid.
8. Cook the fish for 5-7 minutes until it is cooked through and flaky.
9. Using a fork, fluff the couscous and arrange it on a serving dish.
10. Top the couscous with the cooked vegetables and fish.
11. Garnish with fresh cilantro and serve hot.

Verdict:

This Fish Couscous recipe is a flavorful and healthy dish that is quick and easy to prepare. The combination of tender fish, well-spiced vegetables, and fluffy couscous make it a satisfying and well-rounded meal. The dish is perfect for a weeknight dinner or for impressing your guests at a special occasion.

Serving Suggestions:

• Serve the dish with a side salad or steamed vegetables for a complete meal.
• Drizzle some extra olive oil over the top of the dish for added richness.
• Pair the dish with a bottle of crisp white wine or chilled beer for an extra special touch.