Sardinian-inspired fish with israeli couscous
Fish second courses
I apologize to all Sardinians, as I'm sure this barely warrants the name. But reading up about this cuisine, I was inspired to create a one-pot fish and pasta dish, using the more readily-available Israeli couscous in place of Sardinian fregola. I loved the idea of making a comforting, soppy dish combining pasta and fish with tomato, but also adding saffron and fresh mint, to add an interesting spin. I also added a handful of green olives for a briney note, and some white wine (because I seem to be unable to make such a dish without it). The result may be something of an inauthentic hybrid, but it's truly delicious. - deensiebat
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