Shrimps and fish with couscous

Ingredients

4 tablespoons olive oil

2 onions, peeled average

4 cloves true

3 garlic cloves, true

3 medium tomatoes

8 prawns (shrimp), the size of a large detergent (head and chaff)

  Aromatic fresh herbs (parsley, green coriander, celery, Paper Laura)

The average thickness of 2 Mndv and skimmed the chaff

4 cup water

3 cup couscous

   Salt and pepper

   Slices of lemon and aromatic herbs, chopped for garnish

Way

- Use the pot on the work of couscous, which consists of Anaúan, bottom to cook vegetables and lakes and the top of the couscous, heat the amount of 3 tablespoons large oil in a pot over medium heat, cut onion in half and Tngs beads cloves in the bulb the other, add onions to the oil with the garlic.

- Cut tomatoes into small cubes and add with the juice. Surveillance units shrimp in the bottom of the pot above the onions and tomatoes. Season mixture with salt and pepper.

- Connecting rods aromatic herbs in the form of a bouquet by a thread and then added to the welding.

- Cut the rest of the amount of tomatoes in half and squeeze to extract and add flavor.

- Add the fish, then add the amount of 3 cups of water and season the mixture with salt and pepper.

- Mixed with couscous in a bowl with a glass of warm water and a pinch of salt and the remaining oil and placed in the container top above the vase lakes and cover tightly to keep the steam for about 30 minutes until full maturity of the couscous and fish (with stirring by a fork and sprinkled with water every now and then)

- Raise the pot and set aside the couscous in a serving plate and compacting it, shrimp, fish and vegetables.

- Decorated Casserole couscous with shrimp and fish with slices of lemon and chopped herbs.