📝 About This Recipe
Transport your senses to the Mediterranean shores with this vibrant, aromatic fish couscous, a crown jewel of North African coastal cuisine. Unlike meat-based versions, this dish features a lighter, tomato-based broth infused with cumin, caraway, and harissa, perfectly complementing flaky white fish and sweet roasted vegetables. It is a harmonious celebration of sea and earth, where the delicate grains of couscous absorb the complex, spicy essence of the ocean-inspired bouillon.
🥗 Ingredients
The Seafood
- 2 lbs Firm white fish fillets (Grouper, Red Snapper, or Sea Bass) (cut into large chunks)
- 8-10 pieces Large Shrimp (peeled and deveined, tails left on)
The Aromatic Base
- 4 tablespoons Extra virgin olive oil
- 1 large Red onion (finely diced)
- 4 cloves Garlic cloves (minced)
- 3 tablespoons Tomato paste (double concentrated)
- 1-2 tablespoons Harissa paste (adjust based on heat preference)
Vegetables and Spices
- 3 medium Carrots (peeled and cut into 2-inch chunks)
- 2 medium Zucchini (cut into thick rounds)
- 2 medium Yukon Gold potatoes (peeled and quartered)
- 1 can (15 oz) Chickpeas (drained and rinsed)
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Caraway seeds (essential for authentic Tunisian flavor)
- 1 tablespoon Paprika (sweet or smoked)
The Grains
- 500 grams Fine or Medium Semolina Couscous (approximately 2.5 cups)
- 2 cups Warm water or light fish stock (for steaming)
- 2 tablespoons Butter or Smen (at room temperature)
👨🍳 Instructions
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1
Begin by marinating the fish. In a small bowl, mix 1 tablespoon of olive oil, a pinch of cumin, and salt. Rub this over the fish chunks and let them rest in the refrigerator while you prepare the broth.
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2
In the bottom of a 'couscoussier' (or a large, deep stockpot), heat the remaining olive oil over medium heat. Sauté the onions until translucent, about 5 minutes.
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3
Stir in the minced garlic, tomato paste, and harissa. Cook for 2-3 minutes, stirring constantly to 'fry' the tomato paste and release its deep color and sweetness.
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4
Add the ground cumin, caraway, and paprika. Stir for 30 seconds until fragrant, then immediately pour in 1.5 liters (about 6 cups) of water.
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5
Add the carrots and potatoes to the pot. Bring to a boil, then reduce heat to a simmer. Season the broth generously with salt and black pepper.
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6
While the broth simmers, prepare the couscous grains. Place the dry couscous in a large wide bowl (a 'gassa'). Sprinkle with a little water and a tablespoon of oil. Use your fingers to rub the grains together, ensuring they are evenly moistened and no clumps remain.
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7
Place the couscous in the steamer basket (the top part of the couscoussier). Fit it over the simmering broth. Seal the joint between the two pots with a damp cloth if steam is escaping.
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8
Steam the couscous for 15-20 minutes. Once steam is rising through the grains, remove the steamer basket and pour the couscous back into the wide bowl.
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9
Add the zucchini and chickpeas to the simmering broth. These require less cooking time than the root vegetables.
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10
Carefully place the marinated fish and shrimp into the broth. Fish cooks quickly; it should take about 8-10 minutes depending on the thickness of the fillets.
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11
While the fish poaches, finish the couscous. Fluff the grains with a fork, add the butter (or smen), and gradually ladle about 1 cup of the red broth over the grains. Mix well until the couscous turns a beautiful pale orange and is tender.
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12
To serve, heap the couscous onto a large communal platter. Create a well in the center and carefully arrange the fish, shrimp, and vegetables on top.
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13
Ladle more of the aromatic broth over the entire dish, ensuring the grains are well-moistened but not swimming in liquid. Serve the remaining broth in a side bowl.
💡 Chef's Tips
Use a firm-fleshed fish like Grouper or Monkfish to ensure the pieces don't disintegrate in the broth. Don't skip the caraway seeds; they provide the signature 'Tunisian' flavor profile that distinguishes fish couscous from meat versions. If you don't have a traditional steamer, you can prepare the couscous separately using the boiling water method, but steaming it over the broth infuses the grains with incredible flavor. Always rub the couscous grains with oil before steaming to prevent them from becoming sticky or mushy. For an extra layer of flavor, fry a few green chili peppers in oil separately and use them as a spicy garnish.
🍽️ Serving Suggestions
Serve with a side of 'Slata Mechouia' (Tunisian grilled pepper salad) for a smoky contrast. A glass of chilled, dry Rosé or a crisp Moroccan Gris wine pairs beautifully with the spicy seafood notes. Offer extra Harissa on the side for those who want to turn up the heat. Finish the meal with a refreshing glass of hot Mint Tea with pine nuts. A bowl of lemon wedges is essential to squeeze over the fish just before eating.