Tunisian Fish Couscous

Name: Tunisian Fish Couscous
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 kg white fish fillets (such as cod or sea bass); 2 tablespoons olive oil; 1 onion (finely chopped); 2 garlic cloves (minced); 1 tablespoon harissa paste; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon paprika; 1 teaspoon salt; 1 teaspoon black pepper; 2 cups vegetable broth; 400 g canned tomatoes (diced); 2 carrots (sliced); 2 zucchini (sliced); 2 cups couscous; 2 cups boiling water; 1 tablespoon butter; 1 teaspoon salt

75 min 6 servings Medium

All Recipes

A vibrant and aromatic Tunisian fish couscous, perfect for a comforting and flavourful meal.

Prep

30 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Tunisian Fish Couscous is a delightful blend of flavours and textures, typical of North African cuisine. This dish combines tender fish, aromatic spices, and fluffy couscous for a meal that is both satisfying and nutritious. The use of spices such as cumin, coriander, and harissa brings a depth of flavour that is characteristic of Tunisian cooking. Coupled with fresh vegetables and perfectly steamed couscous, this dish is a celebration of vibrant tastes.

Ingredients

Servings

Fish and Broth

Couscous

Instructions

Prepare the Fish

Rinse the fish under cold water and pat dry with paper towels. Season with salt and pepper.

Pro tip: Ensure the fish is fresh and has a mild scent.

Cook the Aromatics

In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent, about 5 minutes.

Pro tip: Stir frequently to avoid burning the garlic.

Add Spices and Vegetables

Add harissa, cumin, coriander, paprika, salt, and pepper to the pot. Stir well, then add the carrots and zucchini. Cook for another 5 minutes.

Pro tip: Toast the spices lightly before adding vegetables for enhanced flavour.

Simmer the Broth

Pour in the vegetable broth and canned tomatoes. Bring to a simmer over medium-high heat, then reduce to medium-low and cook for 15 minutes.

Pro tip: Let the flavours meld together by simmering gently.

Cook the Fish

Gently place the fish fillets into the broth. Simmer until the fish is opaque and flakes easily with a fork, about 10-12 minutes. Check that the internal temperature of the fish reaches 145°F / 63°C by inserting a thermometer into the thickest part of the fillet.

Pro tip: Be careful not to overcook the fish to keep it tender.

Prepare the Couscous

Place couscous in a bowl. Pour boiling water over it, cover and let it sit for 5 minutes. Fluff with a fork and stir in butter and salt.

Pro tip: For extra flavour, use broth instead of plain water.

Serve

Spoon the couscous into serving bowls. Top with fish fillets and ladle the broth with vegetables over the top. Garnish with fresh cilantro if desired.

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Tips & Tricks

<ul><li>Use fresh fish, ideally white fish like cod or sea bass, for the best flavour.</li><li>Toast your spices lightly to enhance their aroma before adding them to the dish.</li><li>If you prefer a spicier dish, adjust the harissa according to your taste.</li><li>Serve with freshly chopped cilantro for an added burst of freshness.</li></ul>

Serving Suggestions

Serve your Tunisian Fish Couscous with a side of lemon wedges to enhance the flavour of the fish. Pair with a glass of chilled white wine for a complete dining experience. This dish can be prepared in advance and stored in the refrigerator for up to two days. Reheat gently to avoid drying out the fish.