Couscous with Fish Recipe
Flavors of Tunisia
Total time: 15 to 30 minutes
Marinating time: 1 hour
For 4-6 servings
- 500 g (18 oz.) fine semolina (couscous)
- 1 kg (2 1/4 lb.) grouper, sea bass, mullet or bream, in slices (use a firm white-fleshed fish)
- 5-6 medium onions
- 1 large yellow squash
- 2 cloves of garlic
- mild or hot green or red peppers (whole or cut up and seeded, if large)
- a small can of tomato concentrate
- 1 Tsp. harissa
- 1 Tbsp. cumin
- 1 Tsp. paprika
- 1 Ysp. smen or butter
- salt and pepper
- olive oil
- Sprinkle the fish pieces with salt, pepper, half the cumin and paprika and marinate in the fridge for at least one hour in advance.
- Chop 1 onion finely; peel the rest and keep them whole.
- Crush the garlic cloves.
- Peel and cut the squash into large wedges.
- Dilute the tomato paste, harissa and remaining cumin and paprika in a little water. Add the crushed garlic.
- Over medium heat, heat 4 good spoonfuls of olive oil in the bottom of a couscous pot.
- Sauté the peppers; remove and set aside.
- Sauté the chopped onion.
- Add the tomato-spice mixture and cook for 5 minutes; add 1 liter (4 cups) water and some salt and turn the heat up slightly.
- Meanwhile, combine the couscous with 2 tbsp. olive oil and a pinch of salt. Moisten it, working it between your fingers with a little warm water until it swells and increases in volume.
- Once the broth is hot, reduce the heat and add the vegetables (whole onions, squash, one or two red peppers).
- Place the couscous in the upper section of the couscous pot and place it over the sauce, checking it regularly for doneness.
- Finally, add the fish slices, being careful not to overcook them so that they don't fall apart.
- As cooked, remove all the ingredients and keep hot.
- To finish, place the couscous in a large round dish, combine it with a little smen or butter and spoon on as much sauce as desired.
- Let rest 5-10 minutes before topping with the vegetables, fish and fried peppers.
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A recipe in special collaboration with Neyla Chehimi
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