Heat enough water in a saucepan and keep it aside. In a low, wide bowl, pour the flour and a pinch

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How about a plate of cous cous good to get back to post some recipe after a long absence and unintended (the pc is still out and in the meantime I beg to friends and family connection and a keyboard). The photos are not that great but I was not prepared to post this recipe but once tasted the first bite me I could not escape the wonderful flavor of this dish. While waiting to go back to writing from my PC, I leave you wishing the happy summer days.
1 musdea or fish broth 1 red onion 1 clove garlic profiteroles 1/2 can of Italian peeled ground black pepper chili bruised fresh parsley cumin seeds fennel seeds sea salt iodized bulk extra virgin olive oil Prepare the cous cous
Heat enough water in a saucepan and keep it aside. In a low, wide bowl, pour the flour and a pinch of salt, mix everything and pour in the warm water, stirring with circular movements, until the formation of grains of cous cous. Add little by little semolina and water to obtain granules with the right humidity.
On the basis of couscoussiera or in a pot that fits with the steam prepared with the sauce: onion, garlic and chilli chopped fat, add cumin and fennel seeds and let sizzle, add the tomatoes and water, a generous pinch of salt and parsley, bring to a boil and immerse the fish and let it cook for 15 minutes over low heat with the lid. Taken the flesh of the fish and leave the bones in the broth, which you will need to cook the cous cous. Cook the cous cous
Bring the broth to a boil and place the steamer with the cous cous. Cook for about 30 minutes with the lid on, one after the time you take the couscous and wet it with water and put it to cook for another 30 minutes, meanwhile make sure that the broth is not too dry add more water if necessary. Repeat this operation to wet the couscous three times for a total of 90 min of cooking. After the interval pour it in a bowl of glazed ceramic and wet it with a ladle of fish stock and half of the crumbled fish, cover with the lid or with a clean kitchen towel and let rest in the oven for about 1 hour.
- If you use the pre-cooked cous cous: taken 4 coffee cups fish broth and pour the cous cous precedetemente flavored profiteroles with seasonings. Let stand 5 to 10 minutes with the lid in a warm place. Serve the cous cous
Serve the couscous now rested, the flesh of the fish and the broth in a bowl with a spoon. Each diner can draw the ingredients to flavor the couscous according to his taste.
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