Ingredients
- 450 g de poivrons rouges
- 280 g de poivrons jaunes
- 220 g de poivrons verts
- 250 g de bouillon de poisson liquide
- 1 citron
- 300 g de couscous, moyen
- 2 c. à soupe d'huile d'olive
- 1 pincée de sel fin
- 1 pincée de poivre noir, fraîchement moulu
- 350 g d'eau
- 600 g de filet de rouget
- 15 g de coriandre fraîche
- 150 g de bouillon de poisson
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