Cod with pistachio couscous

STEP BY STEP

Let's make something delicious.

1. 01

   Drain the chickpeas and rinse thoroughly. Peel and roughly chop 2 garlic cloves. Pick off the dill fronds. Blend the chickpeas, garlic and dill with the tahini, lemon juice, 3 tbsp olive oil and about 100 ml water in a food processor until smooth. Season with salt and pepper.

2. 02

   Bring the vegetable stock to the boil and add the couscous. Remove the pan from the heat, cover tightly and leave to stand for 10 minutes. Roughly chop the pistachios and quarter the dates. Peel the remaining garlic and finely chop it with the chilli. Pick the parsley and mint leaves and finely chop them. Transfer the couscous to a large bowl and fluff it up with a fork. Add the prepared ingredients and 5 tbsp olive oil, mix well and season with salt and pepper. Set aside.

3. 03

   Peel the onions and slice into rings. Bring to the boil with the fish stock, 100 ml water, cloves, peppercorns, allspice and saffron threads. Place the fish fillets in the stock and cook over a low heat for about 5 minutes. Lift out, allow to drain and arrange on plates with the couscous and hummus. Garnish with dill.