Tunisian Fish Couscous

Instructions

1. 1

   The day before, soak the 30 g of dried chickpeas in 250 ml of water in the refrigerator for 12 hours. Drain, rinse, then cook in 600 ml of fresh water for 60 to 90 minutes, until tender; drain and set aside.

2. 2

   Slice the 60 g of onion, chop the 180 g of tomato, cut the 80 g of carrot into 5 mm rounds and the 100 g of zucchini into thick half-rounds.

3. 3

   During the last 30 minutes of the chickpea cooking, heat 10 g of the 14 g of oil in a Dutch oven. Sweat the onion for 5 minutes, add the tomato and the 1 g of chili, and reduce for 8 minutes.

4. 4

   Add the carrot and 250 ml of water, cover and cook for 12 minutes. Add the zucchini and cooked chickpeas for 8 more minutes.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.