The Art of Couscous in The Arab Maghreb Cuisine-cooking book

The Art of Couscous in The Arab Maghreb Cuisine

Ingredients:

• 1 kg of fine couscous
• 1 kg of fish (such as salmon or sea bass)
• 2 medium-sized onions, sliced
• 4 cloves of garlic, minced
• 2 tablespoons of vegetable oil or olive oil