Couscous Berber
You know, since I am berber, I love Couscous berber so much. It has a delightful flavor and a magnificent taste. Add the fact that this couscous is made with fish and double the pleasure.
Ingredients: 800g fillet of sea bream 3 big onions 300g carrots 150g raisins 3 tablespoons olive oil 1 teaspoon cumin seeds 1 pinch cinnamon Salt and pepper couscous
Preparation : Preheat the oven. Fry over very thinly sliced sweet onions and raisins in a small pot containing the oil. Add cinnamon, salt and pepper and continue cooking until onions are well blended. Simultaneously cook carrots cut into slices 5 minutes in salted water. Drain. Spread carrots in the bottom of a baking dish. Sprinkle the cumin and drop over the fish fillets with salt and pepper. Cover them with the onions and raisins. Add a little water and cook 25 to 30 minutes (gas mark 6 180 ° C). Serve immediately with the semolina couscous. Couscous berber is commonly known to have originated from the south of Morocco in cities like
Essaouira
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