Couscous with sea bream: ( kousksi bil wrata).

Chickpeas are washed, sorted out, soaked from 10 to 12 hours in advance and rinsed out. The sea
breams are scaled, trimmed carefully washed ( if they are big they can be cut into two halves ), and
spiced with salt and pepper. Olive oil is heated in a pot over brisk fire the tomato purée mixed with a
glass of water, chick peas and the ground red pepper are added, mixed to the oil and cooked for a quater of an hour and 1 liter and a half of water is
added after a while and brought to the boil
Couscous is sprinkled with some water put into a couscous maker without packing the grains down
and steamed for 20 or 25 minutes (starting from the moment when vapour begins rising from the
grains). Meanwhile, the seedless raisins are washed and strained as well as the quince which is cut
into quarters, deseeded and carefully peeled. The couscous-maker is removed and the pot is left over
fire. The raisins, the fish and quince pieces are dived into the broth. The couscous is aerated with the
back of a spoon and put again in the couscous-maker in order to steam it for a second time 20
minutes. Cooking, then, is continued and the serving is exactly as it was mentioned in the preceding
recipes.