Moroccan me this...

Wow... it has been forever since I've updated my blog and I feel kind of guilty about it! It's funny cause I have so many pictures on my computer that I can't remember what I made and what the recipe was. Oh well... my new years resolution is to try to keep up with this! Promise!

Here's a fun update, if you live in Winnipeg and cannot find free range eggs I have solve your life stopping dilemma. Costco has free range eggs now and they're cheap! They're gorgeous eggs and remind me of the eggs from Hutlet's farm out in Cypress River. 

So I made this awhile back but it a favourite of mine! It's spicy, yummy and light. Also, I make it when Mom isn't around since she's allergic to shellfish. Now, the first time I made this I made it as directed with couscous. I realized quickly that I hate couscous. So, I find that this works well with rice, noodles and barley. Yes that's right... Barley. I think Barley is an underused grain. Let's bring it back like it's 1850.

I got this recipe from Jamie Oliver's Food Revolution cookbook. So I am fulfilling it's requirement. (seriously there is a form at the beginning saying that you WILL share these recipes with people)

Spicy Moroccan Stewed Fish with Couscous

1 cup couscous
Olive Oil
2 lemons
sea salt and fresh ground pepper
2 cloves of garlic
1 fresh red chile
bunch of fresh basil
1 tsp cumin seeds (it calls for seeds but I didn't have any so I just used regular cumin)
1/2 tsp ground cinnamon
2 x 6oz fish fillets (skin and bones removed) - I didn't have any fish in my house so I skipped this step
1/2 lb large shrimp, peeled and devained
1 can (14oz) diced tomatoes
2 handfuls of frozen peas

First off, I start with peeling and de-veining my shrimp. I buy the bags of raw frozen shrimp and dethaw under cold running water. 

While you are doing this, start boiling your water for your couscous. Once you've got your shrimp under control, put your couscous in a bowl and add a couple Tbsp of olive oil. Now you want to half your lemons and squeeze the juice from 2 halves into the bowl with a pinch of salt and pepper. Don't forget to sharpen your knives. This knive sharpener was my grandma's. It's ancient but it works like a charm!

Pour just enough boiling water to cover the couscous then cover it with plastic wrap to trap in the steam. Let that soak for 10 mins.

Now get yourself a large saucepan and put it on medium heat. Peel and finely slice your garlic, chile and pick your basil off the stalks. Rough chop the larger ones.

The trick to slicing basil... roll it like a cigar. Chiffonade my friends, chiffonade! 

Add a couple glugs (~ 2 Tbsp) of olive oil to your now hot pan. add the garlic, chile, basil, cumin seeds and cinnamon. Give it a stir!

Now add in your fish if you have some, unlike my unplanned self. And then your shrimp. Add the can of tomatoes and frozen peas. I also added in some corn. If you have, add edamame beans or lima beans. What ever veggies you like really.

 

 Now add the remaining 2 halves of lemon juice. Add a lid to the pan and bring it to a boil and then reduce to a simmer and cook for 8 mins. Taste and season with our friends salt and pepper!

In all this time, your couscous will be cooked. Fluff it with a fork and plate. Then laddle this spicy goodness over top and tada! In about 18 mins, you've got yourself a great meal!!

  

I hope you all give this a try. It's not overly spicy so if you like it hot (some may not - ha! tat rhymed) add another chile. Remember, recipes are never laid in stone. Change things up! You may surprise yourself.

Much love and spice it up tonight!