Tunisian-Style Couscous with Fish
- 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
- 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.
- 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.
- Serve in a large serving platter. Sprinkle with the parsley and serve with lemon wedges, if desired.
This recipe was inspired by the fish couscous served at the restaurant Dar Belhadj in Tunis.