Couscous aux Poissons de Mer

Couscous aux Poissons de Mer is a delightful Moroccan dish that combines fluffy couscous with a medley of fresh seafood, infused with aromatic spices and served with a rich tomato-based sauce. This dish captures the essence of coastal Moroccan cuisine, offering a burst of flavors with every bite.

Ingredients

• Couscous - 150 grams
• Water - 250 ml
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Tomatoes - 2 medium, chopped
• Fish fillets (white fish) - 200 grams, cut into chunks
• Shrimp - 100 grams, peeled and deveined
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Paprika - 1 teaspoon
• Saffron threads - a pinch
• Parsley - 2 tablespoons, chopped (for garnish)

Steps

1. In a medium saucepan, bring 250 ml of water to a boil, add a pinch of salt, and then stir in the couscous. Remove from heat, cover, and let it sit for 5 minutes until the couscous absorbs the water.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and garlic, sautéing until the onion is translucent.
3. Add the diced red bell pepper and cook for an additional 3 minutes, stirring occasionally.
4. Stir in the chopped tomatoes, cumin, paprika, saffron, salt, and black pepper. Cook for about 5 minutes until the mixture thickens slightly.
5. Add the fish fillets and shrimp to the skillet, cooking for 5-7 minutes until the seafood is cooked through and flakes easily with a fork.
6. Fluff the couscous with a fork and serve it on plates topped with the seafood mixture. Garnish with chopped parsley before serving.

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.25 L

Health Benefits

• Rich in omega-3 fatty acids from seafood, promoting heart health.
• High in protein, aiding in muscle repair and growth.

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