Couscous con salmone e zucchine

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On Friday I really fel like having couscous and fish... after some thinking and having looked some web sides I got different ideas and this recipe came out.

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COUSCOUS WITH SALMON AND ZUCCHINI
(for 2 people)

Ingredients: 180 g couscous, 1/2 chopped onion, 1 sliced zucchini, fresh salmon, extra-virgin olive oil, salt.

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Cut salmon in small pieces. Put couscous and salmon in the bamboo basket for steaming them. Steam for about 15 minutes. In the meanwhile cook in a pan with oil the onion and the zucchini, season. When couscous and salmon are ready mix them with the zucchini and serve.

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Info&Research: COUSCOUS.

Couscous is a food of the Maghreb of Berber origin. It consists of grains made from semolina that are about 1 mm in diameter (after cooking). The dish is the primary staple food throughout the Maghreb; in much of Algeria, eastern Morocco, Tunisia, and Libya it is simply known as ta`aam طعام, "food". It is popular in the Maghreb, the West African Sahel, in France, in western Sicily's Trapani province (in particular in the little town of MARSALA), and parts of the Middle East. It is also very popular among Jews of North African descent.

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Couscous should be steamed two to three times. When properly cooked, the texture is light and fluffy; it should not be gummy or gritty. The couscous available to buy in most Western supermarkets has been pre-steamed and dried.

The traditional North African method is to use a steamer called a kiska:s in Tunisian Arabic or couscoussière in French. The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked in a stew. On top of the base a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so that steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big the steamer can be lined with damp cheesecloth. There is little archeological evidence of early use of couscous, mainly because the original couscoussière was probably made from organic material which would not survive.

In Algeria, Tunisia and Morocco, couscous is generally served with vegetables (carrots, turnips, etc.) cooked in a spicy or mild broth, and some meat (generally, chicken, lamb or mutton); in Morocco, couscous can also be topped with fish in a sweet sauce with raisins and caramelized onions; in some parts of Libya fish and squid are also used. The stew in Tunisia is red with a tomato and chili base, whereas in Morocco it is generally yellow.