Couscous De Poisson Recipes

COUSCOUS DE POISSON

Steps:

• To make the fish balls, grind both kinds of the fish in the bowl of an electric food processor fitted with a steel blade. Set aside in a medium bowl.
• Put the spring onions or scallions and the parsley in a strainer, and sprinkle with 1 teaspoon of the salt. Let sit for about 1/2 hour, and press out the liquid. Rinse, and press again. (According to Annie, the salt helps get rid of the smell of the onion.)
• Using your hands, mix the ground fish with the spring onions and parsley and the drained bread. Sprinkle in the remaining teaspoon salt, the pepper, 1 teaspoon of the harissa, and the minced garlic. Add the eggs, and mix again. The texture should be pastelike but not mushy. If it's too thin, add some more bread; if too thick, add a little water. Refrigerate the fish mixture for at least 1/2 hour.
• Dip your hands into cold water, then mold the fish mixture into balls a little larger than walnuts, and place them on a large plate. You should have about three dozen balls.
• Heat 1/2 inch of olive oil in a large, heavy frying pan, and sauté the fish balls until they become golden. Depending on the size of your pan, you might want to do this in two or even three batches. Remove with a slotted spoon, and drain on paper towels.
• Discard all but about 1/4 inch of the oil from the pan. Add the tomatoes, pressing them down, and the remaining garlic clove. Cook for about 5 minutes. Pour in about 2 inches of water, and stir in the tomato paste and the remaining teaspoon of harissa. Bring to a boil, and add the fish balls. Reduce the heat and simmer, uncovered, for a few minutes, coating them with the sauce. Set aside.
• To make the broth, heat the oil in a soup pot. Sauté the onion and one of the minced garlic cloves until the onion is translucent. Add the tomatoes, the tomato paste, and the harissa, stir, and continue cooking over low heat. Then add the fish stock or water, salt and freshly ground pepper to taste, the leek, zucchini, potatoes, celery, and carrots. Cook for about 5 minutes, then add the squash and the chickpeas. Bring to a boil, cover, and simmer for about 15 minutes, or until the squash is cooked. Remove the pot from the heat, and set aside.
• Just before the broth has finished cooking, reheat the fish balls and prepare the couscous according to the package directions (or see page 270). Follow the serving suggestions in the headnote at left.

CARIBBEAN COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
• Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
• Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
• Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.