Couscous au Poisson

Name: Couscous au Poisson
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 5 servings
Cuisine: Tunisian
Ingredients: 800 g firm white fish (such as grouper or snapper, cut into large pieces); 400 g couscous (medium grain); 2 tbsp harissa; 2 tbsp tomato paste; 3 cloves garlic (minced); 1 tsp ground caraway; 1 tsp ground cumin; 60 ml olive oil; 1.2 l water or fish stock; 2 pieces carrots (peeled, halved lengthwise); 2 pieces potatoes (peeled, halved); 1 piece small pumpkin wedge; salt (to taste)

New (0)1 hr 10 minmedium

A Cooksy cook

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A coastal Tunisian couscous topped with a fragrant harissa-red fish and vegetable stew — a Friday classic in port towns like Sfax and Mahdia.

Servings5 SERVINGS

servings · 1 to 24

11224

Ingredients

0 of 13 gathered · scaled for 5

firm white fish · such as grouper or snapper, cut into large pieces800gcouscous · medium grain400gharissa2tbsptomato paste2tbspgarlic · minced3ground caraway1tspground cumin1tspolive oil60mlwater or fish stock1.2Lcarrots · peeled, halved lengthwise2potatoes · peeled, halved2small pumpkin wedge1salt · to tastetotaste

Method

Build the sauce base

Heat the olive oil in a wide pot and cook the garlic with the harissa, tomato paste, caraway and cumin until fragrant.

Add the broth and vegetables

Pour in the water, add the carrots, potatoes and pumpkin, and bring to a simmer.

Vegetables should be tender but not falling apart when the fish goes in.

25 min

Steam the couscous

Rub the couscous with a little olive oil and salted water, then steam it over the simmering stew.

15 min

Add the fish

Gently lower the fish pieces into the simmering broth and poach until just cooked through.

Don't stir once the fish is in — it breaks apart easily.

10 min

Mound and serve

Mound the steamed couscous on a large platter, arrange the fish and vegetables on top, and ladle over plenty of the spiced broth.

halalspicycomfort-fooddairy-freeseafood

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Couscous au Poisson

5 steps · 3 timers · 5 servings