📝 About This Recipe
Transport your senses to the Mediterranean shores of Tunisia with this vibrant and aromatic Fish Couscous. Unlike the meat-heavy versions of the interior, this coastal specialty features firm white fish simmered in a rich, sun-drenched tomato and harissa broth infused with cumin and coriander. It is a celebratory dish that perfectly balances the delicate texture of steamed semolina with the bold, spicy depths of Maghrebi flavors.
🥗 Ingredients
The Fish and Marinade
- 800 grams Firm white fish (Grouper, Red Snapper, or Sea Bream) (cut into large steaks or thick fillets)
- 4 cloves Garlic (minced)
- 1 tablespoon Ground Cumin
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatic Broth (Marka)
- 1 large Onion (finely diced)
- 3 tablespoons Tomato Paste (concentrated)
- 1-2 tablespoons Harissa Paste (adjust based on heat preference)
- 1 tablespoon Ground Coriander (Tabel)
- 3 pieces Carrots (peeled and halved lengthwise)
- 2 medium Potatoes (peeled and quartered)
- 2-3 pieces Green Chili Peppers (slit slightly but kept whole)
- 200 grams Pumpkin or Squash (cut into large chunks)
The Couscous
- 500 grams Medium-grain Couscous (dry)
- 1 liter Water or Fish Stock (for the broth base)
- 3 tablespoons Extra Virgin Olive Oil (to coat the grains)
👨🍳 Instructions
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1
In a small bowl, whisk together the minced garlic, cumin, 2 tablespoons of olive oil, salt, and pepper. Rub this marinade all over the fish pieces and let them rest in the refrigerator for 20 minutes.
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2
Prepare the dry couscous by placing it in a large shallow bowl (a 'gassa'). Drizzle with 2 tablespoons of olive oil and rub the grains between your palms to ensure every grain is coated. Sprinkle with a half-cup of water and rake through with your fingers to prevent clumping.
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3
In the bottom of a couscoussier (or a large pot that fits a steamer attachment), heat 3 tablespoons of olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes.
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4
Stir in the tomato paste and harissa. Cook for 2-3 minutes, stirring constantly to 'fry' the paste; this removes the raw acidity and deepens the color.
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5
Add the ground coriander, carrots, and potatoes to the pot. Pour in 1 liter of water or fish stock. Bring to a boil, then reduce to a simmer.
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6
Place the steamer basket containing the moistened couscous over the simmering broth. Ensure no steam escapes from the sides (you can use a damp cloth to seal the joint if necessary). Steam uncovered for 15-20 minutes.
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7
Remove the steamer basket. Transfer the couscous back to the large bowl. Sprinkle with a little salt and another half-cup of water, fluffing with a fork or 'tabel' to separate the grains.
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8
Add the pumpkin chunks and the whole green chilies to the simmering broth in the bottom pot. These require less cooking time than the carrots.
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9
Carefully place the marinated fish pieces into the broth. If the liquid doesn't fully cover the fish, add a splash more boiling water.
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10
Return the steamer basket with the couscous to the top of the pot. Steam for a final 15-20 minutes. This second steaming allows the grains to absorb the aromatic vapors from the fish and spices.
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11
Check the fish; it should be opaque and flake easily. Once cooked, carefully remove the fish and vegetables from the broth and set them aside on a warm plate.
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12
Taste the broth (Marka). It should be bold and savory. If it's too thin, simmer it rapidly for a few minutes to reduce and concentrate the flavor.
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13
Final Assembly: Pour two ladles of the red broth over the couscous grains in the large bowl. Toss gently and let it sit for 5 minutes to soak up the liquid. The grains should be separate and reddish-gold, not mushy.
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14
Mound the couscous onto a large serving platter. Arrange the fish in the center and decorate the perimeter with the carrots, potatoes, pumpkin, and the steamed green chilies.
💡 Chef's Tips
Always use a firm-fleshed fish; delicate fish like sole will fall apart in the broth. The secret to fluffy couscous is the 'double steam' method—never boil the grains directly in water. If you can't find Tunisian 'Tabel' spice mix, a blend of coriander, caraway, garlic powder, and chili flakes is a great substitute. Don't over-peel the pumpkin; leaving a bit of skin helps the chunks hold their shape during simmering. For an authentic touch, fry the green chilies separately in a little oil until blistered before adding them as a garnish.
🍽️ Serving Suggestions
Serve with a side of 'Slata Mechouia' (Tunisian grilled pepper salad) for a smoky contrast. A bowl of extra broth on the side is essential for those who like their couscous 'wetter'. Pair with a cool glass of iced mint tea or a crisp, non-alcoholic sparkling grape juice. Provide fresh lemon wedges to squeeze over the fish just before eating to brighten the heavy spices. Add a small bowl of spicy pickled vegetables (Torshi) to cleanse the palate between bites.