Fish couscous

Prepare the broth. Peel and slice the onions. Peel and squeeze the garlic. Peel and seed the tomatoes and crush the pulp. In a large casserole, heat the olive oil. Throw onions, garlic, tomato pulp, chopped parsley, ras-el-hanout, chilli and cumin. Add salt and pepper. Cook on a low heat for about 10 minutes. Pour 1.5 liters of boiling water. Cook on low heat for 15 minutes.

Preheat the oven to 240 ° C, th. 8.

Meanwhile, prepare the fish and vegetables. Cut the heads of the fish and cut them into pieces without removing the skin. Place them in a gauze closed with a string. Peel and cut carrots and celery stalks. Wash zucchini without peeling and cut into cubes.

Put the peppers in the oven for 45 minutes. Let them cool and peel them by removing the ribs and seeds. Cut them into thin strips.

Prepare the meatballs. Peel and chop the onion and garlic. Chop the parsley. Crush the crumb in very hot milk.

Mix the fish fillets in the bowl of a food processor. Mix with garlic, onion, parsley, chilli and crumb. Add salt and pepper. Form dumplings and roll them in the flour.
In a skillet, heat the olive oil and put the meatballs to brown. Let them cool.

Throw the vegetables in the broth 20 mn. Dip the gauze containing the fish and cook another 10 minutes.

Warm the meatballs and peppers in a little broth. Prepare the couscous semolina as indicated on the package.

Open the gauze and remove the fish bones.

Arrange fish with meatballs and vegetables in a dish.

Serve the semolina apart, the broth in a tureen and harissa in a cup.