Ingredients
For vegetable couscous:
500 gms couscous
500 ml water
200 gms red onions
200 gms carrots
20 gms garlic
200 gms mix capsicum
20 gms coriander seeds
20 gms cumin powder
20 gms turmeric powder
10 gms cinnamon powder
20 gms honey
Zest and juice of 2 lemons
40 ml olive oil
12 gms salt
20 gms fresh green chilies
10 gms raisins
Pinch of saffron
10 gms coriander leaves
10 gms mint leaves
For the seabass:
230 gms seabass fillet
5 gms mint leaves
80 gms asparagus
20 gms roasted cherry tomatoes
Method
Making the couscous:
1. Season the water with salt, olive oil and saffron, and bring to a boil.
2. Wash and clean the vegetables, and cut in equal sized cubes.
3. Mix the spices and the honey with the vegetables, and roast them in the oven at 165°C until soft. This will take around 35 minutes.
4. Peel and brunoise the onions.
5. Heat oil in a pan and roast the chopped garlic briefly. Then add the diced onions.
6. Cook until the onions are soft and stop before they get any colour.
7. Pour the boiling water on the couscous, add the raisins, and rest for 10 minutes covered.
8. With a fork, break the couscous, and fluff it.
9. Add roasted vegetables to the couscous, and chopped mint and coriander. Mix well.
10. Heat up the couscous in a pan with extra olive oil, when you are ready to serve.
Note: This couscous recipe makes a bulk portion.
Making the seabass and plating:
1. Pan fry the seabass skin side down for 5 minutes. Fry on the other side for a minute.
2. Grill the asparagus.
3. To plate, add a generous portion of the couscous, and top it with the asparagus and seabass. Garnish wit roasted cherry tomatoes.
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