1/3 cup cous cous
1 tablespoon olive oil
2 cloves garlic sliced
1 red onion sliced
1 long red chilli sliced (seeds removed if you don't like the hot stuff)
1 teaspoon grated ginger
400gm can chopped tomatoes
4 cups fish stock
3 corn cobs w/kernels removed
approx 500gm fish fillet cut into chunks
put cous cous into bowl, pour in 2/3 cup boiling water & cover. Fluff up with a fork after about 5min.
heat oil in a large heavy based pan, then gently fry off garlic, onion, ginger & chilli until soft & fragrant.
add the tomatoes & fish stock and bring up to a simmer for a minute or 2.
back the heat off, add the fish & corn and the simmer gently until the fish is cooked through.
add in the cous cous, give it a stir & bowl up. Original recipe says to add parsley but I reckon it's a pointless herb,
I tore up a bit of coriander in each bowl & it went beautifully.
Would be perfect with some crusty bread, I only had crumpets in the house which were ok.
Would serve about 4 for a light meal, maybe 6 as an appetiser.
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