Couscous with Fish Recipe
Couscous with Fish
Flavors of Tunisia
Total time: 15 to 30 minutes

Marinating time: 1 hour

Difficulty: Easy
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
  1. Sprinkle the fish pieces with salt, pepper, half the cumin and paprika and marinate in the fridge for at least one hour in advance.
  2. Chop 1 onion finely; peel the rest and keep them whole.
  3. Crush the garlic cloves.
  4. Peel and cut the squash into large wedges.
  5. Dilute the tomato paste, harissa and remaining cumin and paprika in a little water. Add the crushed garlic.
  6. Over medium heat, heat 4 good spoonfuls of olive oil in the bottom of a couscous pot.
  7. Sauté the peppers; remove and set aside.
  8. Sauté the chopped onion.
  9. 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.
  10. 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.
  11. Once the broth is hot, reduce the heat and add the vegetables (whole onions, squash, one or two red peppers).
  12. Place the couscous in the upper section of the couscous pot and place it over the sauce, checking it regularly for doneness.
  13. Finally, add the fish slices, being careful not to overcook them so that they don't fall apart.
  14. As cooked, remove all the ingredients and keep hot.
  15. 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.
  16. 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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