Sea Bream and Quince Soup with Couscous
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams Couscous (instant)
- 4 small Sea bream (ready to cook, headless)
- 2 Quince
- 100 grams chickpeas (dried)
- 1 onion (diced)
- 100 grams dried raisins
- ½ tsp cinnamon
- 1 tsp Harissa
- 1 chili pepper (sliced into rings)
- ½ tsp ground allspice
- 2 Tbsps Tomato paste
- 1 l Vegetable broth
- 1 Tbsp butter
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Soak the chickpeas overnight in water.
2.
Prepare the couscous according to package instructions.
3.
Rinse the sea bream, pat dry, season with salt, and rub on inside and outside with harissa. Peel the quince, cut into quarters, cut out the core and cut into large pieces.
4.
Heat butter and olive oil in a pan and saute the onion, quince, cinnamon, ground allspice, chile pepper and raisins. Stir in the tomato paste, pour in the vegetable broth, cover the pan and let simmer for about 15 minutes. Add the soaked chickpeas and sea bream, and simmer covered for another 20 minutes. Season with salt and pepper.
Serve the soup with the cooked couscous.
