Moroccan Inspiration: Le Couscous Quinoa aux Poissons

I traveled to Morocco once with my parents, long time ago now. I was a child then. I can remember the colorful architecture, markets and clothes - and the smell of spices and delicate food in every corner! And you know why I love this diversity so much? I’ll tell you: I’m a fontain of diversity myself and so was the culture, the food I got to know in my parent’s house. My father - Iranian - and my mother - French- teached my tongue the taste of flavorsome variety. Couscous for example - a moroccan dish - is often served in France and Belgium so my mother often cooked it for us.

I’m in Brussels no for my Master’s Degree in Food Design and rapidly felt in love with the culinary scene here. After school I was wandering around, incidentally walking into a beautiful, lively market activity. At university we just talked about history of alimentation and what does taste mean to us personally. I talked about my favorite dish at home - iranian rice - and that I have to many memories bonded to it. Coincidence so. The market was full of delicate food stands, but one plunged me into memories - again - reminiscence of Morocco.

Here is my interpretation of a Couscous with fish fresh from the market

Recipe for 2

• 200 g Quinoa
• 1 Zucchino
• 1 Red Onion
• 2 Tomatoes
• 500 g Fish (Calamari, Red Mullet)
• 20 Mint leaves
• Salt
• Pepper
• Harissa
• 1 Tbs Lemon Juice
• 1 Tsp. Cumin
• 1 Tbs Olive Oil
• 1 Tbs Butter

1. Cook quinoa according to the instructions on the packet (ca. 15 Min.)
2. Wash the vegetables and cut in very fine cubes. Heat oil in a pan and fry onions, then add zucchini and finally the tomatoes. Add salt and pepper. Set aside.
3. In another pan heat butter and roast the fish on high heat for 5-6 Min. 
4. Mix quinoa with chopped mint leaves, the vegetables. Add spices to taste and lemon juice. Serve with the fish.