Fish couscous ....كسكسي بالحوت
Fish dishes can only be found the north part of Libya, this dish makes a great lunch or evening dinner for fish lovers.
Ingredients:
(Sauce) ¼ cup vegetables oil 6 large garlic cloves, finely chopped ½ tsp salt ½ tsp turmeric ½ tsp cumin ½ tsp chili powder 6 tbsp tomato paste ½ cups water 500 g white fish with bones, cut in to 3cm think pieces ½ cup cold water 2 medium size potatoes, cut into 1cm thick fingers 3 jalapeños Oil for frying 2 cups couscous ½ tsp salt 2 Tbsp vegetables oil |
Method:
In a saucepan, place oil and garlic, let it cook for 1 minute. Add salt, spices and tomato paste, stir over heat for about 3-4 minutes then add water and bring to boil, lower the heat and leave to cook until it is reduced.
Add the fish with the cold water and cover to cook for 20 minutes or until reduced.(You can see the oil is forming circles and bubbles on the surface).
Steam the couscous (using the steamer) for 14 minutes then place in a deep bowl, add 1/3 of a cup of the sauce, 2 tbps oil and salt and mix well to get rid of any crumps. Return it back to the steamer for another 30 minutes to finish cooking.
Fry the potato fingers and the jalapeños and let them cool on a kitchen towel.
After the couscous is cooked, place it in a serving plate, add about 4 tbsp of the sauce, mix well then add the fish, potatoes, jalapeños and some of the sauce.
In a saucepan, place oil and garlic, let it cook for 1 minute. Add salt, spices and tomato paste, stir over heat for about 3-4 minutes then add water and bring to boil, lower the heat and leave to cook until it is reduced.
Add the fish with the cold water and cover to cook for 20 minutes or until reduced.(You can see the oil is forming circles and bubbles on the surface).
Steam the couscous (using the steamer) for 14 minutes then place in a deep bowl, add 1/3 of a cup of the sauce, 2 tbps oil and salt and mix well to get rid of any crumps. Return it back to the steamer for another 30 minutes to finish cooking.
Fry the potato fingers and the jalapeños and let them cool on a kitchen towel.
After the couscous is cooked, place it in a serving plate, add about 4 tbsp of the sauce, mix well then add the fish, potatoes, jalapeños and some of the sauce.
Note:
Make some small opening with your knife along the jalapeños so it doesn't pop while frying.
Make some small opening with your knife along the jalapeños so it doesn't pop while frying.