For 4 people

Preparation: 20 min

Cooking: 1 hour

Ingredients :

1.5 kg of white fish

400 g of fine wheat semolina

100 g of chickpeas

4 carrots

3 zucchinis

2 turnips

1 onion

100 g of Smyrna black raisins by Albert Ménès

4 tbsp of olive oil

2 tbsp of tomato paste

1 tbsp of organic smoked chili harissa by Albert Ménès

A pinch of Ras el Hanout by Albert Ménès

A pinch of couscous blend by Albert Ménès

Salt and pepper

Preparation :

Wash, peel, and dice the vegetables.

Sauté the finely chopped onion in a pan with a drizzle of olive oil. Pour in 1.5L of water, then add the tomato paste, harissa, carrots, turnips, and spices. Cook for 20 to 30 minutes.

Add the chickpeas and zucchinis. Let it simmer for 15 minutes.

Add the fish cut into large pieces and let it cook for another 15 minutes.

Meanwhile, bring a pot of salted water to a boil. Pour the semolina into a bowl and add the water. Let it swell for 5 minutes covered. Fluff with a fork or by hand and add 3 tbsp of olive oil. Season with salt and pepper, then mix well.

Serve the couscous with the fish and vegetables, sprinkling with raisins. It's ready!