Tunisian-Style Couscous with Fish

Tunisian-Style Couscous with Fish

  • Preparation 20 min
  • Cooking 20 min
  • Servings 6
  • Sans noix
  • Sans lactose
  • Sans produits laitiers
  • Sans oeufs
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Ingredients

    • 1 1/2 lb (675 g) grouper (or monkfish) cut into cubes (or other firm white fish)
    • 1/3 cup (75 ml) olive oil
    • 1 onion, finely chopped
    • 1 red bell pepper, seeded and diced
    • 1 tsp ground cumin
    • 1/2 tsp paprika
    • 1/2 tsp ground turmeric
    • 1 zucchini, diced
    • 2 garlic cloves, finely chopped
    • 2 tbsp (30 ml) tomato paste
    • 2 tbsp (30 ml) lemon juice
    • 1 tsp (5 ml) harissa sauce, or to taste
    • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
    • 2 cups (500 ml) chicken broth
    • 1/4 cup (30 g) currants
    • 2 cups (400 g) couscous
    • ¾ cup (35 g) flat-leaf parsley, finely chopped

Preparation

Note from Ricardo

This recipe was inspired by the fish couscous served at the restaurant Dar Belhadj in Tunis.

Personal Note