And to start the New Year, fish couscous with dried apricots! I think that food is like music, universal, generous and peaceful. Have a lovely 2013 full of wonderful flavors!
- Cook 250 gr of chickpeas (left in water overnight) in water, olive oil, crushed garlic, a teaspoon of cumin and salt. Reserve the broth.
- In a large pot, place some olive oil and cook the basic spice mix (a teaspoon of each of the following) crushed garlic, fresh grated ginger, salt, fresh crushed pepper, cumin, curcuma, cinnamon, cilantro seeds, brown sugar (half a teaspoon) and dried thyme. Once the aroma starts to come, add one onion cut in thin slices. Cook until the onion starts to wilt.
- Add four carrots cut in sticks, four zucchinis cut in sticks, fresh cilantro, fresh mint and cover with water. Bring to a boil. After about 10 minutes add a handful of dried apricots and raisins. Simmer until the carrots are “al dente”. Add the chickpeas and simmer until all is warm.
- In a deep frying pan, place the broth of the chickpeas and cook the fish (white, boneless cut in cubes) for about 15 minutes (until easily cut and flaky).
- All the while, cook the couscous as indicated in the box (for four to six servings).
To serve: place the couscous in a large dish making a whole in the middle, put some of the vegetable mix, add the fish nicely and top with more of the vegetable mix with as much apricots and raisins as possible (so it looks nice). In a side dish, place the rest of the vegetable mix with some broth so as to replenish individual servings and moisten the couscous.