Ingredients
4 skin-on striped bass fillets (5 oz. each), scaled
Kosher salt and freshly ground black pepper
3/4cup all-purpose unbleached flour
3 Tbs. extra-virgin olive oil; more for drizzling
1/4tsp. cumin seeds
2 cups seeded, diced fresh tomatoes
1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
2 Tbs. chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest)
1/2 cup chopped fresh cilantro, plus whole leaves for garnish
1 cup couscous, cooked according to package directions Harissa or other chile sauce to taste
Fine Cooking
View Full Recipe
Kosher salt and freshly ground black pepper
3/4cup all-purpose unbleached flour
3 Tbs. extra-virgin olive oil; more for drizzling
1/4tsp. cumin seeds
2 cups seeded, diced fresh tomatoes
1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
2 Tbs. chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest)
1/2 cup chopped fresh cilantro, plus whole leaves for garnish
1 cup couscous, cooked according to package directions Harissa or other chile sauce to taste
Description
Preserved Lemon Brings A Bright, Salty Citrus Note To This Moroccan-influenced dish.
Fine Cooking
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter