INGREDIENTS
Sea-breams: One kilo
Quince: Large
Couscous: 750g
Tomato pur�e: A cuil with soup
Chick-peas: 100g
Hot red pepper: 1/2 cuil. with soup
Fresh Smen or butter: 30g
Pepper: 1/2 cuil. with soup
Oil: One decilitre and half
Bharat: 1/2 cuil. with soup
Dry grapes: A handle
Table salt: with the taste
PREPARATION
To sort chick-peas, to wash them, put them to soak 10 to 12 noon advance and to rinse them. To scale sea-breams, to trim them, avoid them, empty them by the belly, to wash them carefully, to cut them into two if they are large, to season them salt and of pepper and to reserve them.
To heat oil in a maqufoul on a sharp fire, to add tomato watered in water glass, chick-peas and ground pepper, to mix and let cook small fifteen minutes, wet of one liter and half of water and make boil. To humidify the couscous, to pour it in the adequate couscoussier without packing the grains, adapting and to lute the kiskas with the pot, to decrease the heating and to let cook during 20 to 25 minutes counted as from the moment or the vapor start to cross. Meanwhile, Trier dry grapes (without pips if possible), to wash them and drain them. To wash quince, to cut it in districts, the �p�piner and to peel it carefully. To remove the kiskas and to leave the pot on fire. To plunge in the bubble the dry grapes, the pieces of fish and the quince districts. To air the couscous with the back of a spoon, to give it in a couscoussier, to adapt and lute this last with the pot for 2e cooking 20 minutes.
To continue cooking then and to be useful exactly like it was known as for the preceding receipts.
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.
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