High and Welcome on couscous!
yes, this is a website totally dedicated to couscous.Why?
First, in order to find recipes on videos, yes, it is finally possible in our section videos.
The website couscous.net gathers all the informations found on the net in real time so that, in order to succeed in a good couscous dish, you mix all these different sources so you can find ideas for recipes; and there are articles, products, images, blogs that show you how to match something with one of your favourite dishes.
Yes there exist many different recipes and different origin like the Israeli couscous, the Moroccan couscous, the Algerian or the Tunisian one and…not to be forgotten, our recipe of couscous with fish.
The second purpose of couscous, which is already a reference on couscous, is to bring peoples nearer with their culture. What could be better in order to share the culture of some nation but to learn to know them through their dishes? This brings us closer and lets us better understand its origin; and the conviviality of a good dish reinforces us in our need to live in peace and harmony the ones with the others.
Recipe Couscous with fish
Main dishTwo or three kinds of fishes such as grouper fish monkfish or red snapper
Spices and herbs:
Harissa
cumin
mint
saffron
salt and black pepper
vegetables:
onions diced 1 cup and a half
zucchini 500 gr
small carrots 300gr
chick peas 150 gr
couscous 800 gr
tomatoes 200 gr (mashed)
garlic, one pod
olive oil
Cooking: Take a great bowl, pour in olive oil, mix garlic with harissa, cumin, salt, pepper; mix well and put pieces of fish inside; let them soak well in the mixture and let marinate for 45 minutes.
Prepare the couscous in the pot, pour in a cup of olive oil, have the mashed tomatoes cook over light heat while stirring, at the same time, put the diced onions and the 250 ml of water; then put in the mint leaves and the pepper for 10 more minutes; then put in the carrots and the eggplants; stir, add 400 ml then the chick peas.
Stir then start adding the marinated fish; let cook, placing your couscous above your pot; add a little water and have it cook lightly for 15 minutes; pour in saffron then mix with hand.
Now serve the couscous on a great plate and pour over it the mixture of fish, spices and vegetables; add fresh mint leaves and serve hot.
Good appetite!
Latest news about COUSCOUS
Explore World Flavors with Pantry Staples (Carteret County News-Times)
(ARA) - Just because grocery budgets are tight, doesn't mean flavor needs to suffer. Preparing dishes inspired by traditional cuisine from around the world is an easy way to add excitement to everyday meals, without breaking the bank or buying an expensive plane ticket.
3 Jul 2009, 6:32 am | click here for more
Turn the Typical Backyard Barbecue into a Hot Spot for Fun and Flavor (Lexington Clipper-Herald)
(ARA) - Many American families will forego the traditional summer vacation travel this year and spend more time than ever making home-spun fun in the sun at the backyard barbecue.
3 Jul 2009, 3:03 am | click here for more
Desserts just part of the story at White Chocolate Grill (The Naperville Sun)
You can appreciate a restaurant that puts the desserts first on the menu. That's how it's done at the White Chocolate Grill in Naperville.
3 Jul 2009, 2:32 am | click here for more
Flavorful, Budget-friendly Fun Foods (Today's News-Herald)
(ARA) - With the economy affecting your budget, your family is staying home for more meals. So it's more important than ever to receive the most for your dollar when shopping for healthy foods at the grocery store.
3 Jul 2009, 1:33 am | click here for more
Spunky Italian bistro is making a name for itself (Chicago Tribune)
"Just south of Spunky Dunkers" doesn't sound like the ideal way to describe your restaurant's location, but in the Palatine area, that tells the locals exactly where to find you. "It's a landmark," enthused a colleague who lives in the area. "Out here it's Woodfield, Ikea and Spunky Dunkers."
2 Jul 2009, 9:29 am | click here for more
Mbar, 3 stars (The Arizona Republic)
When you're in the mood to meet friends and relax over cocktails, it's difficult to beat Mbar.
2 Jul 2009, 7:04 pm | click here for more
Canteen, Slow Club, Bix: big taste, tiny space (San Francisco Chronicle)
For those who are urban dwellers, adjusting to tight living spaces is a way of life. That especially applies to the kitchen, since most are not exactly spacious. The same goes for many restaurant kitchens as well. Still, chefs at places like San Francisco's...
2 Jul 2009, 4:43 am | click here for more
The time is right for lunching in the street (Times Online)
On July 19, that’s two weeks on Sunday, at least three quarters of a million of us will sit down to eat, drink, chat and maybe even carouse with the people who are closest to us geographically, yet whom increasingly we barely know: our neighbours.
2 Jul 2009, 4:25 pm | click here for more
Recipe: Shrimp With Tomatoes, Olives And Basil (Miami Herald)
MAIN DISH SHRIMP WITH TOMATOES, OLIVES AND BASIL 1 tablespoon olive oil 1 ½ pounds peeled shrimp ½ teaspoon salt, divided
2 Jul 2009, 3:00 am | click here for more
Celebrity chef spices up cold winter afternoon (3news)
One of New Zealand’s most celebrated chefs spiced up a icy winter afternoon at Millbrook Resort Wednesday during the American Express Queenstown Winter Festival.
2 Jul 2009, 11:17 pm | click here for more