Home > Food, Travel > Seafood couscous

Seafood couscous

Hi there and welcome to the Log of the Seer. Here you will find posts about travel, news and my thoughts – elements from the concept of this site.

We’ll start off, right here at home with a Travel post. There are many forms of travel, not just physically being in a foreign country. One of these you can do right in the comfort of your own kitchen – through the tastes, smells and sights of food – and be transported off to a faraway land. Well now, lets head to Tunisia with:

Monastir, Tunis 2007

Seafood couscous

About couscous:

Couscous is pasta made from seminola (durum wheat middlings), traditionally the staple food of North Africa (Tunisia, Algeria, Morocco). It is part of Berber cuisine. The Berbers are the indigenous people of North Africa, having lived there since the time of the Romans.

Ingredients (for 1 person)

  • 250grams of seafood (selection up to you)
  • Oil or butter
  • 1 stalk of young broccoli
  • 1 potato or carrot
  • 1 clove of garlic
  • pepper and salt
  • vinegar
  • a bit of lemongrass
  • couscous

Ingredients for seafood couscous

Steps

  1. Chop up the garlic, broccoli and potato/carrot into agreeable sizes
  2. Stir-fry the seafood, potato/carrot using the oil or butter for 5 minutes.
  3. Add vinegar, pepper and salt (quantity up to your discretion)
  4. Add in the broccoli. Stir fry another 2 minutes
  5. Add lemongrass and garlic. Stir and leave to sizzle
  6. Pour out one cup of couscous. Add one cup of water. Then, either microwave for 2 minutes, or boil for 5 minutes.
  7. Ready to eat!

Seafood couscous

Advertisements
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s