Cuscus bil-Hoot
(Couscous with Fish) Recipe

Origin: Libya Period: Traditional

Ingredients:

1 large fish, cleaned, scaled and cut into steaks
juice of 2 lemons
3 garlic cloves, minced
1/2 tsp kammon hoot
120ml oil
1/2 tsp salt
150g dried chickpeas
3 potatoes, cubed
3 onions, thinly sliced
3 tbsp tomato purée
2 tomatoes, chopped
3 japaleño chillies, chopped
1/2 tsp hot chilli powder

For the Couscous:
675g couscous
2 jalapeño chillies, sliced
1/2 tsp hot chilli, minced
1 tbsp oil
500ml vegetable stock
salt and black pepper, to taste

Cuscus bil-Hoot
(Couscous with Fish) Preparation:

Method:

Combine the garlic, lemon juice and kammon hoot in a bowl then add the fish, toss to combine and set aside to marinate for 1 hour.

In the meantime add half the oil to a large pan and when hot use to cook the tomato purée, chopped tomato and chopped onion for about 5 minutes, stirring frequently. Add the chickpeas, chilli, potatoes, salt and 600ml water. Bring to a simmer then cover and cook for about 90 minutes, or until the beans are tender (top-up the water as needed). About 15 minutes before the chickpeas are ready add the chilli powder, the fish and the fish marinade. Cook for 15 minutes more, or until the fish flakes easily with a fork.

About 10 minutes before the stew is ready add the remaining 60ml oil to a pan and use to fry the chillies for 2 minutes then add the vegetable stock and season. Bring to a boil and allow to boil for 3 minutes then remove the pan from the heat and stir-in the couscous. Cover the pan and allow to stand for 5 minutes.

Arrange the couscous on a serving tray or plate, arrange the fish on top then spoon the chickpea and vegetable sauce over everything. Serve hot.

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