Chef Aggi Sverrisson visited Saturday Kitchen live today to cook a very appetising meal using Israeli couscous with Monkfish and Icelandic seaweed and other sea vegetables.

Israeli couscous, also known as pearl couscous, and is similar to regular couscous in that it is made from semolina or wheat flour. However in Israel, it is normally known as “ptitim”.

Aggi prepares the Israeli couscous by adding hot water in the normal way, then garnish with salt, olive oil, squeeze lemon juice, chopped roasted hazelnuts, chopped roasted pistachios, chopped parsley and chopped chives.

The wine recommended by wine export Time Atkin for this dish is Terre di Chieti Pecorino 2012.