Cooscoos with fish

Soak chickpeas overnight, drain, then boil until tender, then drain and reserve liquid.

Mix marinating ingredients and marinate fish for 1-2 hours

sprinkle water on bread to soften

prepare fish balls.

Steam whiting fillets, flake and mix with a puree of onions, garlic, paprika, harissa , parsley, beaten egg, bread and seasoning.

Shape into small balls and fry to a brown color and remove from fire to cool.

Heat oil and brown onions, then stir in zucchini, tomatoes, carrots, artichokes until well coated with oil.

Tie cloves, cinnamon bark, caraway seeds in muslin bag and add to onions with boiled chickpeas and enough of its liquid to completely cover vegetables, then cook on low heat.

Sprinkle cooscoos with cold water, place in perforated steamer over pot, cover and cook.

Uncover once or twice sprinkle lightly with cold water and with fork separate cooscoos grains to prevent their becoming lumpy.

Keep over cooking pot until vegetables are tender.

Brush off marinating juice and grill fish on both sidesPlace cooscoos in serving bowl, top with grilled fish and fish balls and serve the cooked vegetables separately.