Couscous au PoissonFish Couscous
A coastal Tunisian-style couscous with fish, chickpeas, vegetables, tomato, and harissa broth. The fish is added late so it stays intact.
Prep
8h 30m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Couscous
- 350gCouscous
- 60mlWater
- 20mlExtra Virgin Olive Oil
Broth
- 600gCod (cut into large pieces)
- 180gChickpeas (soaked overnight and drained)
- 180gCarrot (cut into thick pieces)
- 250gPotato (cut into wedges)
- 180gZucchini (cut into thick pieces)
- 140gOnion (finely chopped)
- 10gGarlic (crushed)
- 40gTomato Paste
- 20gHarissa Paste
- 4gPaprika
- 3gCumin Powder
- 2gTurmeric Powder
- 1.3lFish Stock
- 25mlExtra Virgin Olive Oil
- 10gSalt
- 2gBlack Pepper
Finishing
- 15gFresh Coriander (finely chopped)
- 1pcsLemon (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil and cook the onion until soft. Add the garlic.
- 02
Stir in the tomato paste, harissa paste, paprika, cumin powder, turmeric powder, salt, and black pepper until fragrant.
- 03
Pour in the fish stock and add the chickpeas. Bring to a rolling boil for 10 minutes, then reduce to a simmer.
- 04
Add the carrot and potato and cook until the chickpeas and vegetables are nearly tender.
- 05
Add the zucchini and cod and cook gently until the cod reaches 63°C (145°F) and flakes easily.
- 06
Rub the couscous with the water and extra virgin olive oil, then steam until fluffy and tender.
- 07
Pile the couscous onto a dish, arrange the fish and vegetables over it, and spoon over some broth.
- 08
Finish with the fresh coriander and serve the broth and lemon alongside.
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