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4 Serves
90 Mins
Prepare the fish by cleaning and cutting it into large chunks, then season with salt and pepper.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
125 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
450 mg / 1,250 mgPotassium
799 mg / 4,700 mgSodium
1239 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
In the base of the couscoussier, heat olive oil and sauté chopped onions and garlic until softened.
Stir in the tomato paste and harissa, then add water to create the broth base and bring to a simmer.
Place the couscous in the top steamer section of the couscoussier and steam over the simmering broth.
Add the seasoned fish chunks into the broth and continue to cook until the fish is tender and fully cooked through.
Fluff the steamed couscous with a fork and serve topped with the fish and a generous ladle of the spicy broth.
12
g31
g10
g
Chinese