Tunisian-Style Couscous with Fish
If you're craving couscous and want a new spin on your go-to recipe, try this Tunisian one that incorporates fish. You won't be disappointed.
This recipe is courtesy of Ricardo Cuisine and was inspired by the fish couscous at the restaurant Dar Belhadj in Tunis.
- 1 half-pound grouper (or monkfish) cut into cubes (or other firm white fish)
- 1/3 Cup olive oil
- 1 onion, finely chopped
- 1 red bell pepper, seeded and diced
- 1 Teaspoon ground cumin
- 1/2 Teaspoon paprika
- 1/2 Teaspoon ground turmeric
- 1 zucchini, diced
- 2 cloves garlic, finely chopped
- 2 Tablespoons tomato paste
- 2 Tablespoons lemon juice
- 1 Teaspoon harissa sauce, or to taste
- 1 can chickpeas, rinsed and drained
- 2 Cups chicken broth
- 1/4 Cup currants
- 2 Cups couscous
- 3/4 Cups parsley, chopped
- Salt and pepper
In a large saucepan or wok, brown half the fish in half the oil. Season with salt and pepper. Repeat with the remaining fish. Set aside on a plate.
In the same saucepan, soften the onion and bell pepper with the spices in the remaining oil. Add the zucchini, garlic, tomato paste, lemon juice, and harissa sauce. Cook for about 2 minutes, stirring constantly. Add the chickpeas, broth, and currants. Bring to a boil and simmer for about 2 minutes. Add the couscous, and fish and stir to combine. Cover and remove from the heat. Let rest for 5 minutes. Adjust the seasoning.
Serve in a large serving platter. Sprinkle with the parsley and serve with lemon wedges.