K'Seksoo Bil Hoot Oualidi
Nutrition
Calories: 653.43 kcalCarbohydrates: 50.99 gProtein: 59.82 gFat: 23.25 gSaturated Fat: 4.98 gCholesterol: 211.75 mgSodium: 366.08 mgFiber: 7.66 gVitamin A: 112.26325 IUCalcium: 156.35 mgIron: 6.74 mg
Ingredients
- 2 cups water
- 2 tbsp butter
- 2 cups instant couscous
- 4 tbsp olive oil
- 1 tbsp sweet Hungarian paprika
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 tsp freshly ground pepper
- 8 cups water or Fish Stock
- 30 fresh flat-leaf parsley sprigs tied with cotton string
- 20 fresh cilantro sprigs tied with cotton string
- 6 to matoes about 1-1/2 pounds, quartered
- 4 carrots peeled and cut into 3-inch sticks
- 2 turnips peeled and cut into wedges
- 6 zucchini cut into 3-inch sticks
- 2 red bell peppers seeded, deribbed, and quartered lengthwise
- 3 lbs boned fish fillets
- 2 garlic cloves sliced
- 1 lb fresh mussels scrubbed and debearded
- 1 lb medium shrimp shelled and deveined
Instructions
- Preheat the oven to 200 degrees F.
- To make the couscous, in a medium saucepan, bring the water and butter to a boil. Gradually stir in the couscous and remove from the heat. Cover and let stand 5 minutes. Transfer the couscous to an ovenproof dish. Cover and keep warm.
- In a large soup pot over medium heat, heat 2 tablespoons of the olive oil and stir in the paprika, cumin, turmeric, and pepper. Cook, stirring, until the spices give off a fragrant aroma, 1 to 2 minutes. Add the water or stock, parsley, cilantro, tomatoes, carrots, and turnips. Cover and bring to a boil. Cook until the carrots are tender, 12 to 15 minutes. Add the zucchini and peppers, and cook until tender, 8 to 10 minutes. With a slotted spoon, transfer the vegetables to an ovenproof dish. Cover and keep warm. Keep the broth simmering on the stove.
- Cut the fish fillets into 3-inch pieces. In a medium skillet over medium-high heat, heat the remaining 2 tablespoons olive oil and sauté the garlic until golden, 2 to 3 minutes. Discard the garlic. Cook the fish until light brown, 1 to 2 minutes on each side. Add the fish, mussels, and shrimp to the broth in the pot. Cook until the fish begins to separate into flakes, 8 to 10 minutes. (Do not overcook.) Discard any mussels that don't open.
- Mound the couscous in the center of a large, shallow serving platter. Arrange the carrot, turnip, and zucchini sticks atop the couscous like spokes of a wheel. Set the fish, shellfish, and peppers around the dish. Ladle some of the hot broth over the couscous.
- Serve immediately, with prepared harissa and remaining soup broth on the side.