طريقة عمل كسكس السمك

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A coastal Friday: couscous with a broth of fish, tomato, and chermoula vegetables. The grain is still steamed; the protein is from the sea.

Fish Couscous is a cherished Friday tradition along Morocco's coastal regions, where the bounty of the sea meets the comforting embrace of a cherished staple. This dish brings together firm fish and a vibrant mix of vegetables, simmering in a tomato and chermoula broth. It’s a celebration of the weekly market's freshest catch and the vibrant flavors that define Moroccan cuisine. The taste is a harmonious blend of the sea's subtle brininess with the earthy warmth of chermoula, a marinade that infuses the dish with its characteristic tang and spice. The couscous, fluffy and tender, absorbs the savory broth, creating a satisfying and deeply comforting meal that captures the essence of a coastal Moroccan Friday.