Moroccan Stewed Fish with Coucous

Damon 0

"Delicious, easy and cheap way to eat exotic!"


20 m 2 servings
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Original recipe yields 2 servings



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  1. Cook the couscous according to package directions. When adding water, also add juice from 1 lemon and salt/pepper to taste. Keep covered until serving.
  2. Heat a large casserole pan on medium/high. Add olive oil, garlic, chile, basil, cumin seeds, and cinnamon. Stir and lay the fish fillets on top. Scatter the shrimp over the fish. Add the tomatoes and peas/beans. Squeeze in remaining lemon's juice.
  3. Cover and bring to a boil. Reduce heat and simmer for about 8 minutes, or until fish is white and flaky.
  4. Fluff couscous. Serve with stew over couscous; add basil leaves for garnish if desired.
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