Couscous with fish and quince

Food prepared according to Oriental culinary recipes requires a lot of time. But the result is worth it. So the process of cooking couscous with fish and quince will take us a lot of time. Pre-soak the chickpeas overnight. We will gut the cleaned fish and wash it. We cut off the head, tail, fins. We remove the bones as much as possible. Rinse again, salt, and sprinkle with black pepper. In the heated olive oil, add chickpeas, tomato paste, ground red pepper. Mix everything and pour 1.5 liters of water. Cook over low heat. We moisten the couscous with water, put it in a colander. Put a colander with couscous on the pan where the chickpeas are cooked. As soon as steam begins to pass through the grits, we mark the time. After half an hour, remove the colander. Transfer the couscous to a bowl, sprinkle with water, break the lumps with a wooden spoon and leave for 10 minutes. In a saucepan with chickpeas we put fish, coarsely chopped quince without seed pods, raisins. As soon as everything boils, we put the couscous back in a colander, which we put on a saucepan and cook until ready. We put the finished couscous on a large dish. Remove the top fat layer from the boiling fish, add it to the couscous along with butter and cinnamon. Mix it quickly, stack it with a slide in which we make a recess, and pour the couscous with fish sauce. We put the fish with chickpeas and quince in the recess. Couscous with fish and quince can be solemnly served on the table. We serve the food hot.