← All recipes

🍽️ Saffron Couscous

634 kcal · 30 min · 4 servings

Ingredients

• 1.25 kg small fish for stock (e.g. roughy, red mullet and dragonhead)
• 0.5 bunch coriander
• 3.5 tbsp olive oil
• 3 onions
• 3 garlic cloves
• 30 g ginger (1 piece)
• 400 g carrots (4 carrots)
• 1000 g zucchini (4 zucchini)
• 1 Moroccan lemon
• 12 large green olives (with stone)
• 1 tsp cumin
• 1 stick cinnamon
• 0.1 g saffron threads (1 packet)
• 200 ml white wine
• 400 ml fish stock
• 400 ml Mediterranean vegetable broth
• 250 g couscous
• 25 g butter (2 tbsp)
• salt
• pepper

Instructions

1. 1. Scale the fish using the back of a knife.
2. 2. Gut the fish if necessary.
3. 3. Cut off all dorsal and side fins.
4. 4. Trim the tail fins if desired.
5. 5. Make a deep cut on each side down to the bone.
6. 6. Wash the fish thoroughly.
7. 7. Pat the fish dry with a kitchen towel.
8. 8. Wash the coriander.
9. 9. Shake the coriander dry.
10. 10. Pluck the coriander leaves from the stems.
11. 11. Chop the coriander leaves coarsely.
12. 12. Mix the coriander leaves with two tablespoons of oil.
13. 13. Place the fish in a baking dish or bowl.
14. 14. Brush the fish with the coriander oil.
15. 15. Cover the dish.
16. 16. Let the fish marinate in the refrigerator for two hours.
17. 17. Peel the onions.
18. 18. Peel the garlic.
19. 19. Peel the ginger.
20. 20. Slice the onions into five-millimeter-thick rings.
21. 21. Slice the garlic into thin slices.
22. 22. Slice the ginger into thin slices.
23. 23. Wash the carrots.
24. 24. Peel the carrots.
25. 25. Wash the zucchini.
26. 26. Remove the hard ends of the zucchini.
27. 27. Halve the carrots crosswise.
28. 28. Halve the zucchini crosswise.
29. 29. Quarter the carrots lengthwise.
30. 30. Quarter the zucchini lengthwise.
31. 31. Rinse the lemon.
32. 32. Chop the lemon coarsely.
33. 33. Slice the olives.
34. 34. Remove the pits from the olives.
35. 35. Heat the remaining olive oil in a large, wide pot.
36. 36. Do this about 15 minutes before the end of the marinating time.
37. 37. Sauté the onions until soft over medium heat.
38. 38. Add the garlic and sauté it as well.
39. 39. Add the ginger and sauté it as well.
40. 40. Add the chopped lemon.
41. 41. Add the olives.
42. 42. Add cumin.
43. 43. Add the cinnamon stick.
44. 44. Add half of the saffron.
45. 45. Pour in the white wine.
46. 46. Pour in the fish stock.
47. 47. Bring the mixture to a boil.
48. 48. Add the carrots.
49. 49. Cover the pot.
50. 50. Cook the carrots for four minutes over low heat.
51. 51. Add the zucchini.
52. 52. Cook the zucchini for three more minutes.
53. 53. Place the fish in the pot.
54. 54. Cover the pot.
55. 55. Cook the fish for twelve to fifteen minutes over low heat.
56. 56. Turn the fish once during cooking.
57. 57. Bring the broth to a boil with the remaining saffron.
58. 58. Add the couscous.
59. 59. Stir the couscous briefly.
60. 60. Bring the mixture to a boil again.
61. 61. Remove the pot from the heat.
62. 62. Cover the couscous.
63. 63. Let the couscous swell for seven minutes.
64. 64. Fluff the finished couscous with a fork.
65. 65. Fold in the butter in small pieces.
66. 66. Lightly salt the couscous.
67. 67. Mound the couscous on a large plate.
68. 68. Lift the fish out of the pot.
69. 69. Lift the vegetables out of the pot.
70. 70. Place the fish and vegetables on the couscous.
71. 71. Season the broth with salt.
72. 72. Season the broth with pepper.
73. 73. Pour some boiling hot broth over the couscous.
74. 74. Serve the remaining broth separately.

Nutrition per serving

• kcal: 634
• Protein: 49 g · Fett/Fat: 24 g · Carbs: 51 g