Marokkanisches Fischgericht mit Couscous und Jogurt Sauce

Fish dish with Couscous and Yoghurt Sauce

Pane-bistecca

For the Culinary World Travel of Volkermampft to Morocco I cooked this Moroccan Fish dish with Couscous and Yoghurt Sauce!

My daughter loved it very much! For her I cooked the dish with a gluten-free couscous made of corn and rice. I must add, I loved this too! You should season the fish well; the yogurt sauce will fit perfectly to cool the spices down. And the roasted vegetables bring some colors into the dish!

Prep time

25 min

Cooking time

40 min

Portions

Total time

1 h 5 min

Ingredients

400 g Salmon
300 g Cod
¼ tsp each of Cumin, Cinnamon, Coriander, Paprika, Salt, Ginger, Turmeric, Nutmeg and Cayenne Pepper
2 tbsp Olive Oil

For the Couscous:

300 g Couscous (I used gluten-free made with corn and rice)
3 cloves of Garlic, chopped
1 small Onion, chopped
¼ Bunch Parsley, chopped
1 Lemon, the Juice
2 tbsp Olive Oil
500 ml Water
½ tsp Broth Powder
Salt and Pepper
¼ tsp Cinnamon
1 Handful Pistachios, chopped

For the Yoghurt Sauce:

150 g Natural Yoghurt
30 ml Cream
½ Lemon, the Juice
1 Garlic clove, grated
¼ Bunch Parsley, chopped

For the Vegetable:

2 red Peperoni
2 yellow Peperoni
Salt and Pepper
2 Zucchini
Olive Oil

Instructions

Step 1

Cut the salmon and cod into large cubes and sprinkle with the spice mixture. Place on wooden skewers. Heat the oil in a shallow pan and fry the skewers well on all sides.

Step 2

For the couscous, heat the oil in a pot and sauté the chopped onion, garlic, and parsley. Add the water and bouillon powder. Bring to a boil. Add the couscous to the water and remove the pot from the heat.

Step 3

Let the couscous stand for 10 minutes. Pour in the lemon juice and mix in a little olive oil if desired. Sprinkle with the chopped pistachios and serve.

Step 4

Cut the vegetables into squares or thick slices and spread them out on a baking sheet. Drizzle with olive oil and season. Roast in the oven at 180°C for 30 minutes.