FISH COUSCOUS W/ONION T'FAYA (ZWT-9 - MOROCCO)
Entered for ZWT-9, this is the last of 3 recipes from an article at the Eating Well website titled "Healthy Couscous Recipes". Per the recipe intro: "T'fayas are special-occasion dishes served all along Morocco's Atlantic coast & they are known for their thick, sweet & heavily-spiced sauces. This sauce gets a pleasant layer of sweetness from raisins & a touch of sugar, which marry perfectly w/halibut." - Do not be intimidated by the visually long ingredient list. It is mostly spicing & other common ingredients. Prep & Cook times were shown as an identical total, but I have allowed an extra 10 min for ingredient assembly & Prep Step 1. Enjoy!
Provided by twissis
Categories Moroccan
Time 1h10m
Yield 8 Fish & Couscous Servings, 8 serving(s)
Number Of Ingredients 18
Steps:
- Place raisins in a sml bowl & cover w/warm water. Let soak for 10 min, drain & set aside.
- Crush saffron & salt together in a mortar & pestle until a coarse powder forms. (Alternatively, place saffron & salt on a cutting board & use the flat side of a chef's knife to grind into a coarse powder.) Then combine w/ginger, turmeric, allspice, nutmeg, cinnamon & pepper in a sml bowl.
- Heat 2 tbsp olive oil & butter in a Dutch oven over med-heat. Add the spice mixture & cook (stirring) until the mixture starts to foam. Add onions, sugar & the plumped raisins. Cook (stirring occ) until the onions turn light brown (20-25 min). Add 1 cup broth & nestle fish into the onion mixture. Cover & cook until the fish is flaky (8-10 min). Remove from the heat & season w/pepper. Cover & set aside.
- Meanwhile, heat canola oil in a sml skillet over med-high heat. Add almonds & cook (stirring) until just beginning to turn golden (about 1 min). Drain on paper towels.
- Bring the remaining 1 1/3 cups broth & the remaining 2 tbsp olive oil to a boil in a sml saucepan. Add couscous in a stream. Stir once, cover, remove from heat, let stand 5 min & fluff w/a fork.
- To serve: Mound the couscous on a shallow platter. Top w/the fish & onion t'faya & sprinkle the almonds on top.
- "INGREDIENT NOTE: The dried stigma from saffron adds flavor & a golden color to a variety of Middle Eastern, African & European foods. Find it in the spice section of supermarkets, gourmet shops & at tienda.com. It will keep in an airtight container for several yrs.".
Nutrition Facts : Calories 333.8, Fat 16.7, SaturatedFat 3.7, Cholesterol 77.2, Sodium 728.2, Carbohydrate 16.9, Fiber 2.3, Sugar 9.7, Protein 30
MEDITERRANEAN FISH & COUSCOUS
Oven cook or barbecue fish in foil to keep it beautifully moist
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
- Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
- While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.
Nutrition Facts : Calories 263 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 0.52 milligram of sodium
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