For the fish couscous, first chop the vegetables.
For the fish stock, gently simmer vegetable scraps, fish heads, salt, cayenne pepper and water in a saucepan for 20 minutes. Then drain and set aside.
For the couscous, place the couscous in a large bowl and pour water over it. Stir well and let stand for 10 minutes. Rub any lumps between your fingers.
Drizzle 2/3 of the oil over it. The couscous is now ready to steam.
Heat the remaining oil in a large, heavy frying pan and sauté the onions. Brown fish pieces briefly, add celery, carrots, white fish stock and beets – diluted with water to about 2 liters.
Add saffron, salt and tabil to taste. Cover and simmer on low heat for 15 minutes. Add the remaining ingredients.
Place couscous in a steamer or in a strainer lined with cotton cloth that fits on top of a saucepan and lightly steam for 10 minutes.
Check amount of liquid and add water if necessary, always simmering gently so that the steam penetrates the couscous.
Turn out the finished couscous into a large bowl, breaking up lumps with a wooden fork.
To make a spicy sauce, mix a ladleful of soup with harissa, or cayenne pepper, and a bell pepper.
Pour the fish and vegetables over the couscous and serve the fish couscous sprinkled with fresh herbs.
Preparation Tip:
The beer sommelier recommends: a dark wheat or an Irish stout.
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