📝 About This Recipe
Hailing from the historic Atlantic port of Safi, this exquisite variation of Moroccan couscous replaces the traditional meat with the freshest catch of the sea. Unlike its inland counterparts, Safi-style fish couscous is celebrated for its aromatic 'chermoula' base and a lighter, more delicate broth infused with ginger and turmeric. It is a stunning, celebratory dish that captures the essence of the Moroccan coastline in every fluffy, steam-scented grain.
🥗 Ingredients
The Fish and Marinade
- 1.5 kg Firm White Fish (Sea Bream, Snapper, or Grouper) (cleaned and cut into large chunks)
- 1 bunch Fresh Cilantro and Parsley (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Paprika
- 1 teaspoon Ground Cumin
- 3 tablespoons Olive Oil
The Couscous and Broth
- 1 kg Fine Semolina Couscous (high quality)
- 2 large Onions (finely chopped)
- 3 large Tomatoes (grated, skins discarded)
- 4 pieces Carrots (peeled and halved lengthwise)
- 3 pieces Zucchini (halved lengthwise)
- 300 grams Pumpkin or Butternut Squash (cut into large wedges)
- 1 cup Chickpeas (soaked overnight or canned)
- 1 tablespoon Ground Ginger
- 1 tablespoon Turmeric
- 1/2 teaspoon Saffron Threads (crushed)
- 1 tablespoon Smun (Moroccan Preserved Butter) (optional, for authentic depth)
👨🍳 Instructions
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1
In a bowl, mix the chopped herbs, garlic, paprika, cumin, and olive oil to create a chermoula. Rub the fish chunks thoroughly with this mixture and let marinate in the refrigerator for at least 30 minutes.
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2
In the bottom of a couscoussier (or a large deep pot), sauté the chopped onions in olive oil until translucent. Add the grated tomatoes, ginger, turmeric, saffron, salt, and pepper.
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3
Add the carrots and chickpeas to the pot. Pour in about 2.5 liters of water. Bring to a boil, then reduce heat and simmer for 20 minutes.
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4
Prepare the couscous grains: Place the dry grains in a large shallow platter (gsaa). Sprinkle with a cup of salted water and 2 tablespoons of oil. Use your palms to rub the grains gently to ensure they are separated and moistened.
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5
Place the couscous grains into the steamer basket (kesskess) of the couscoussier. Place the basket over the simmering broth. Seal the joint between the pot and the basket with a damp cloth if steam escapes.
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6
Steam the couscous for 20 minutes once steam begins to rise through the grains. Remove the basket and return the grains to the platter.
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7
Add another cup of water and a bit of oil or smun to the grains. Fluff with a fork or your hands (carefully!) to break any lumps. Let it rest for 10 minutes.
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8
Add the zucchini and pumpkin to the broth in the pot. These vegetables cook faster than carrots.
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9
Place the marinated fish chunks on top of the vegetables in the broth. If your steamer basket is large enough, you can also steam the fish in the basket, but placing it in the broth yields a richer flavor.
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10
Return the couscous grains to the steamer basket for a second steaming of 20 minutes. This ensures the grains are tender and have absorbed the aromas of the fish broth.
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11
Check the fish; it should be opaque and flake easily. Taste the broth and adjust seasoning with salt or a pinch more cumin if desired.
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12
To serve, pile the couscous into a large conical mound on a serving platter. Create a well in the center.
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13
Carefully place the fish in the center and arrange the vegetables around the sides. Generously ladle the aromatic broth over the grains until they are well-moistened but not swimming.
💡 Chef's Tips
Always use a firm-fleshed fish like snapper or sea bass so it doesn't fall apart during the simmering process. If you don't have a traditional couscoussier, a large pot with a tight-fitting metal colander and a lid can work as a substitute. Never skip the 'rubbing' process of the couscous grains; this is what creates that light, airy texture Moroccan cuisine is famous for. For an extra layer of Safi authenticity, add a handful of raisins to the broth for a subtle sweet-and-savory contrast. If using canned chickpeas, add them in the last 15 minutes of cooking so they don't become mushy.
🍽️ Serving Suggestions
Serve with a side of 'Tfaya' (caramelized onions and raisins) if you enjoy a sweeter profile. Pair with a glass of cold, fresh buttermilk (Lben) to balance the spices. A side of Harissa paste is essential for those who prefer a spicy kick to their broth. Serve on a large communal ceramic platter to encourage the traditional Moroccan style of shared eating. Follow the meal with a hot glass of Moroccan mint tea to aid digestion.