Sardinian-Inspired Fish with Israeli Couscous

Name: Sardinian-Inspired Fish with Israeli Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 stalks celery, finely chopped; 1 handful fresh mint, finely chopped; 1 handful fresh parsley, finely chopped; 59 milliliters green olives (you can use olives with pits, as long as you warn your guests, and can increase or decrease the amount to your taste); 4 servings harissa or other hot sauce, if desired; 355 milliliters Israeli couscous; 4 servings lemon wedges, for serving; 2 Tbsps olive oil; 1 pinch saffron; 4 servings salt; 2 larges shallots, finely chopped; 177 milliliters crushed tomatoes; 473 milliliters vegetable broth; 454 grams white fish fillets (I suppose something like mullet or swordfish would be traditional, but I used cod and it worked well); 79 milliliters white wine

Sardinian-Inspired Fish with Israeli Couscous is a dairy free and pescatarian recipe with 4 servings. One portion of this dish contains roughly 32g of protein, 11g of fat, and a total of 472 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up harissa, vegetable broth, olive oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. 1 person found this recipe to be yummy and satisfying.

Instructions

Heat the olive oil in a large pot over a medium-high flame.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the shallots and celery, along with a pinch of salt, and saute, stirring, until softened.

Ingredients you will need

Shallot

Celery

Salt

When the aromatics are soft, add the couscous, and stir to coat with oil (most couscous comes pre-toasted, so you don't need to worry about that).

Ingredients you will need

Couscous

Cooking Oil

Add the white wine, let cook off for a moment, and then add the tomatoes, broth, saffron, and half each of the parsley and mint (set aside the remaining half to finish the dish).

Ingredients you will need

White Wine

Tomato

Parsley

Saffron

Broth

Mint

Add the olives, and stir to combine. Cover the pot, bring it up to a boil, and then lower the heat until it's just barely high enough to maintain a simmer. Cook until the couscous is just shy of being done, ~10 minutes.

Ingredients you will need

Couscous

Olives

Equipment you will use

Pot

When the couscous is still al dente, give it a stir, and place the fish fillets on top of it, season with salt, and replace the lid and continue to cook for a few more minutes, until the fish flakes and the couscous has finished cooking (the exact time will vary, depending upon your fish -- I sometimes turn off the heat and let it continue to cook in the residual steam when it's just shy of done). Taste and adjust salt if needed (between the broth and the olives you should be okay), and sprinkle with the reserved mint and parsley.

Ingredients you will need

Fish

Couscous

Parsley

Olives

Broth

Mint

Salt

Serve with lemon wedges and harissa if desired.

Ingredients you will need

Lemon Wedge

Harissa

Equipment

Pot

Ingredients

Servings:

2stalks

celery, finely chopped 1handful

fresh mint, finely chopped 1handful

fresh parsley, finely chopped 59milliliters

green olives (you can use olives with pits, as long as you warn your guests, and can increase or decrease the amount to your taste)4servings

harissa or other hot sauce, if desired 355milliliters

Israeli couscous 4servings

lemon wedges, for serving 2Tbsps

olive oil 1pinch

saffron 4servings

salt 2larges

shallots, finely chopped 177milliliters

crushed tomatoes 473milliliters

vegetable broth 454grams

white fish fillets (I suppose something like mullet or swordfish would be traditional, but I used cod and it worked well)79milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.