Tunisian grouper couscous with squash and chickpeas

Ingredients

For 1 serving

• Grouper170 g
• Couscous50 g
• Pumpkin120 g
• Carrots70 g
• Cooked chickpeas60 g
• Tomato paste15 g
• Onion50 g
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Cumin1 pinch
• Fish stock400 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, fish, celery,

In season: September – December

Method

1. Peel and chop the onion; peel the carrots and squash and cut into roughly 3 cm pieces. Heat the fish stock.
2. Heat the oil in a pan over medium heat and fry the onion for 4 minutes, until soft; add the tomato purée, paprika, chilli and cumin and stir for 1 minute, until the purée darkens slightly.
3. Pour in the hot stock, add the carrots, squash and drained chickpeas, salt and cook over medium heat for 15 minutes, until the vegetables are almost tender.
4. Cut the grouper into roughly 4 cm chunks, lower them into the broth and cook over low heat for 8 minutes, until the flesh is white and flakes.
5. Put the couscous in a bowl, cover it with a generous ladle of boiling broth, cover and leave 5 minutes; fluff with a fork.
6. Serve the couscous topped with the fish and vegetables, with the spicy broth on the side.