- 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.