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4 fish couscous recipes for all occasions

The cous cous of fish it’s an exquisite and fragrant starter that requires few ingredients and even less preparation time. Easy and accessible to all, couscous can be cooked in a thousand ways. We offer you four recipes that enhance the whole (Mediterranean) flavor. These are all recipes that do not require more than 15/30 minutes of preparation and are excellent to taste cold. Couscous, being very good even cold, is therefore the perfect dish to take to work, to university or to take away for a trip out of town or, even, a delicious starter to present as a buffet. Let’s discover together four fragrant and healthy variants to prepare now.

Fish couscous with tuna, zucchini and lemon

Prepare this fish couscous with vegetables it’s very simple, we will need:

Ingredients (2 people)

  • 100g couscous
  • 3 zucchini
  • 80g natural tuna
  • 1 lemon
  • 1 clove of garlic
  • Fresh basilic
  • Turmeric

    Let’s start preparing the Fish Couscous from vegetables. We wash and cut it zucchini cut into cubes and put them in a pan with Garlic, oil, salt and a little water. Cook for 15 minutes, adding water if necessary. Meanwhile, let’s prepare the cous cous place it in a bowl with double its volume of boiling water and cover it with a plate for 10 minutes.

    Once ready, peel it with a fork and add a teaspoon of Turmericthen the previously cooked courgettes, the drained tunathe basil fresh, the juice away lemon and its grated crust and mix everything together. Our couscous is ready to be served (but if you wait until the next day, when the couscous has absorbed all the flavors, it will be even better).

    Trapani-style fish couscous

    Known and appreciated even outside Sicily, the couscous alla trapanese conquers everyone. The fish to use is at your discretion, in the traditional recipe are used: redfish, eel, moraine and grouper.

    Ingredients (4 people)

    • 300g couscous
    • 2 liters of water
    • 600 g of fish of your choice
    • 1 onion
    • 1 tomato
    • 1 clove of garlic
    • Parsley
    • Spices: chilli, cloves, cinnamon, bay leaf, saffron powder

      We start by chopping the onion, theGarlicthe parsleyL’laurel and the tomato into pieces and brown them in a pan with oil. We clean the fish we have chosen and put it in the pan covered with water. Then add water, salt, pepper, Saffron, spices and continue cooking over moderate heat. If you have a casserole dish, once the fish is ready you can cook the couscous for half an hour in the upper part with half the cooking sauce, lukewarm water and oil.

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      If you don’t have a pan, you can cook the cous cous separately in a bowl with one part fish sauce and one part boiling water, cover with a plate for about ten minutes to absorb everything. At this point, all that remains is to combine the fish, the remaining sauce and ours Trapani-style fish couscous is ready to be served.

      Cous Cous with fish very easy and fast

      Cooking can be relaxing for some, but stressful for others. We come to your rescue with this fish couscous recipe really easy and quick.

      Ingredients (2 people)

      • 140g couscous
      • 350g seafood
      • 1 clove of garlic
      • Spices: turmeric, curry, salt to taste

        To prepare this quick and easy couscous let’s start peelingGarlic, chop finely and fry in a pan with a generous drizzle of extra virgin olive oil. Now let’s add I Seafood and cook for 15 minutes, adding salt if necessary.

        Meanwhile, let’s prepare the cous cous: put it in a bowl with double its volume of boiling water and cover it with a plate for 10 minutes. The couscous will then have absorbed all the water, peel it with a fork, add oil and salt. We also add the spices that will enhance the taste of the fish: a pinch of Turmeric And a pinch of curry. We mix everything, add the vinaigrette to the fish and serve with a few parsley finely chopped fresh.

        Fish couscous with prawns, lemon and mint

        What could be better than the scent of the sea combined with that of fresh mint and lemon? Nothing, in fact. This cold fish couscous it’s a treat for the palate and its preparation is very simple, you can in fact use the prawns you prefer (even frozen if nothing else).

        Ingredients (4 people)

        • 280g couscous
        • 600 g prawns of your choice
        • 1 lemon
        • Fresh mint
        • Salt, pepper to taste

          Let’s start by dealing with shrimp, thaw them if they are frozen or clean them if they are fresh. We steam them for a few minutes until ready. We are also preparing the cous cous: pour it into a bowl with double its volume of boiling water and cover it for 10 minutes so that it absorbs all the water and cooks. When it is ready, peel it with a fork and add the oil, salt, leaves of mint and finely chopped lemon peel grated. Leave to stand at room temperature for about fifteen minutes and finally add the prawns. Mix well and season with more oil, mint and grated lemon zest.

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