Levantine
Hammour Couscous
Ingredients
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Hammour fillets |
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HARISSA SAUCE |
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Dried red chilies |
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Red pepper seeded |
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Fried dried onions |
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Garlic, crushed |
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Ground coriander seeds |
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Cumin powder |
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Lemon juice |
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Olive oil |
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Salt |
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Couscous |
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Salt |
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Vegetable oil |
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Butter |
Preparation
Harissa Sauce
- Grind Chillies and peppers.
- Roast the dry items in the oven, until brownish color.
- Combine all together with lemon juice.
- Put in a pan and cook on slow heat continuously stirring it.
- Cool it down.
- Start adding Olive oil and stirring till smooth paste is formed.
Couscous
- Put the couscous in a tray.
- Pour warm salted water and vegetable oil.
- Cover and put in the cumin to steam bake it.
- Once it is ready add butter and pass fork in it to avoid it from lump forming.
Preparation
- Marinate Hammour with lemon juice and salt/pepper.
- Pan fry it in olive oil. Finish it under salamonder.
- Serve fish with couscous and Harrisa sauce.
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