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Tunisian Fish Couscous with Fish Balls (Couscous bil Hout)
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Ingredients
- couscous1/2 kg (3 cups)
- Fish Fillets1 kg
- Marinade: Olive Oil2 tablespoons
- Marinade: Fennel Seeds And Caraway Seeds1 tablespoon each
- Marinade: Cayenne And Paprika1/2 teaspoon and 1 teaspoon
- Fish Balls: Whiting Fillets1/4 kg
- Fish Balls: Grated Onion, 3–5 Crushed Garlic Cloves, 1 Egg And Half A Stale Loafas listed
- Fish Balls: Chopped Parsley, A Dash Of Harissa And Paprika1 tablespoon parsley
- Chickpeas1 cup
- Onions, Zucchini, Carrots, Artichoke Hearts And Tomatoes2–3 of each
- Cloves, A Piece Of Cinnamon Bark And Caraway Seeds2 cloves, 1 teaspoon caraway
- Cooking Oilas needed
- Salt and pepperto taste
Allergens (inferred from ingredient names): cereals_gluten, eggs, fish
Nutrition per serving (modelled estimate, not measured): kcal 380, protein 32, fat 12, carbs 44, fiber 6, sugar 4
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Egyptian Cooking and Other Middle Eastern Recipes — Samia Abdennour (AUC Press). From the book Egyptian Cooking and Other Middle Eastern Recipes; structured facts and rewritten steps; book rights not cleared