Ingredients

• 1 tin of sea bream
• 300 g of cousc
• ous
• 600 ml of hot water (double the amount of couscous)
• 2 onions
• 2 carrots
• 2 courgettes
• 1 sweet pepper (your choice of colour)
• 100 ml of tomato sauce
• 1 beef tomato
• 80 g of cooked chickpeas
• 80 g of cooked green peas
• 2 cloves of garlic
• 2 teaspoons of Berber spices
• 1/2 teaspoon of paprika
• Vegetable stock
• Extra virgin olive oil, salt and pepper to taste
• Fresh herbs (mint, sage, oregano…)

Preparation

1. 1

   Stir-fry the garlic with two tablespoons of olive oil in a saucepan with salt and pepper. Add the finely chopped onions and the Berber spice mix and cook for a few minutes. to strips, and the tomato sauce.

2. 2

   Cover with vegetable stock and cook until the vegetables are cooked but still crunchy. Prepare the couscous: place it in a fairly large bowl, season with salt, pepper, paprika, and two tablespoons of olive oil, then cover with the hot water.

3. 3

   Allow it to sit for two minutes, then carefully separate the grains of couscous with a fork and stir. Rinse and drain the chickpeas and green peas and add them to the saucepan when the vegetables are ready, cooking a little longer and mixing well.

4. 4

   Serve the couscous in bowls, cover with the vegetables and their sauce, and the slightly crumbled fillets of sea bream. Finish with a drizzle of extra virgin olive oil and the herbs.