Tunisian-Style Couscous with Fish
Preparation
20 MIN
Cooking
20 MIN
Servings
6

Tunisian-Style Couscous with Fish

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

  1. In a large pot or wok, brown half of the fish in half of the oil. Season with salt and pepper. Repeat with the remaining fish. Set aside on a plate.
  2. In the same pot, soften the onion and bell pepper with the spices in the remaining oil. Add the zucchini, garlic, tomato paste, lemon juice and harissa. Cook for 2 minutes, stirring constantly. Add the chickpeas, broth and currants. Bring to a boil and simmer for 2 minutes. Add the couscous and fish. Stir to combine. Cover and remove from the heat. Let sit for 5 minutes. Adjust the seasoning.
  3. Serve in a large serving platter. Sprinkle with the parsley and serve with lemon wedges, if desired.

Note

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