Moroccan fish with couscous

Ingredients

• couscous - 150 g
• sea salt - to taste
• freshly ground black pepper - to taste
• chili pepper - 1 pc.
• fresh basil - small bunch
• cumin seeds - 1/2 tsp. l.
• ground cinnamon - 1/2 tsp
• fish fillet - 200 g (you can take any, better white fish)
• canned tomatoes in their own juice - 400 g
• green peas - 2 handfuls
• olive oil - 4 tbsp. l.
• lemon - 2 pcs.

Cooking

Step 1

Pour the couscous into a bowl, add the olive oil. Cut the lemon in half, squeeze the lemon juice into the couscous. Add a pinch of salt and pepper. Pour the boiling water over the couscous to just cover it. Cover the bowl with a plate and leave for 10 minutes.

Step 2

Put a deep frying pan on the fire. Peel and finely chop the garlic. Tear off the basil leaves from the twigs, set aside small leaves, and chop the large ones. Pour some olive oil into the pan, add the garlic, chili, basil, cumin and cinnamon. Mix it all, put the fish fillet on top.

Step 3

Add tomatoes and peas and beans. Squeeze the juice from the remaining lemon halves into the pan. Cover with a lid. Bring to a boil, lower the heat and cook for about 8 minutes, until the fish flakes easily. Taste, season with salt and pepper.

Step 4

Put couscous on a dish, loosen with a fork, place fish and vegetables on top, sprinkle with basil leaves.