The couscous fish and vegetables is a great recipe light and
salt restriction, which is surprisingly tasty for your palate. It is, in fact,
a very tasty and balanced meal, rich in nutrients.
It is preferable that the fish and vegetables are fresh.
Only at the end, couscous is flavored with a few drops of extra virgin olive
oil and a pinch of salt.
Ingredients (for 2)
- 2 slices of mackerel or other fish, preferably nonfat frozen fish fillets,
- 2 or 3 ripe tomatoes
- 2 or 3 zucchini, preferably with flowers
- 2 or 3 green onions or red onion
- 1 or 2 cloves of garlic
- A few peppercorns
- A few sprigs of parsley
- 2 cups pre-cooked brown coarse couscous
- Extra virgin olive oil to taste
- salt to taste
Preparation
It is evident that the doses are only indicative of the
vegetables and you can add more to abound and you can also add other vegetables
like carrots or whatever your taste.
Cut the zucchini and onion into chunks, leaving all the
tomatoes, garlic, peeled and washed thoroughly. Put the vegetables in a large
pot or skillet deep enough, add pepper and cover with water. Putting the heat
and bring to boil.
Clean the fish and add the vegetables and continue cooking.
Noting that the skin of the tomatoes begin to break, peel them and remove them
from the pan (to help you use two dishes). Remove fish from pan.
At this point, begin to distribute the fish and vegetables onto
two plates. Strain the broth and use it to find the hot couscous is placed in
the center of two plates. If desired, season with salt and extra virgin olive
oil.