Cous cous with citrus pesto and fried sardines

For four people:

  • 250 g precooked couscous
  • 8 fresh sardines
  • flour
  • breadcrumbs
  • 50 g toasted pine nuts
  • extra virgin olive oil
  • salt

for the citrus pesto:

  • 2 oranges
  • 10 mint leaves
  • 100 g peeled almonds
  • 50 grams salted capers
  • 1 green tomato
  • 1 small bunch of basil
  • oregano
  • extra virgin olive oil


Place the previously peeled oranges in a blender, withthe washed leaves of basil and mint, the almonds, the washed tomato, a pinch of oregano, the capers without salt and two tablespoons of oil. Beat coarsely in order to get a pretty coarse pesto.

Heat simultaneously the water in a small pan and when it reaches the boil, turn off the heat add a pinch of salt.

Place the precooked cous cous in a container, then add a ladle of boiling water until to cover the bran. Cover and let rest for 2 minutes. When it swells, gently separate the cous cous grains with a fork.

Then mix the citrus pesto with meal and let stand for several minutes.

Meanwhile heat a pan with little oil, take off the fishbones from the sardines, open them like a book and pass them into a flour and water batter and then in breadcrumbs. Fry them until they are nice golden brown. Then pull them out and put them on a dish lined with kitchen paper to lose excessive grease.

Place the cous cous on each dish and arrange two sardines with some toasted pine nuts and a few mint leaves.

To taste, you can add some lemon juice over sardines.