600 ml of hot water (double the amount of couscous)
1 sweet pepper (your choice of colour)
100 ml of tomato sauce
1 beef tomato
80 g of cooked chickpeas
80 g of cooked green peas
2 cloves of garlic
2 teaspoons of Berber spices
½ teaspoon of paprika
Extra virgin olive oil, salt and pepper to taste
Fresh herbs (mint, sage, oregano…)
Stir-fry the garlic with two tablespoons of olive oil in a saucepan with salt and pepper. Add the finely chopped onions and the Berber spice mix and cook for a few minutes. Add the carrots, courgettes, and tomato, cut into strips, and the tomato sauce. Cover with vegetable stock and cook until the vegetables are cooked but still crunchy.
Prepare the couscous: place it in a fairly large bowl, season with salt, pepper, paprika, and two tablespoons of olive oil, then cover with the hot water. Allow it to sit for two minutes, then carefully separate the grains of couscous with a fork and stir.
Rinse and drain the chickpeas and green peas and add them to the saucepan when the vegetables are ready, cooking a little longer and mixing well. Serve the couscous in bowls, cover with the vegetables and their sauce, and the slightly crumbled fillets of fish. Finish with a drizzle of extra virgin olive oil and the herbs.