This recipe combines couscous, a type of grain, with fish, creating a flavorful and nutritious meal. The dish is well-known for its cultural significance in Tunisian cuisine.
1 1/2lbfishgrouper (or monkfish) preferred cut into cubes (or other firm white fish)
1/3cupolive oil
1onionfinely chopped
1red bell pepperseeded and diced
1tspcuminground
1/2tsppaprika
1/2tspturmericground
1zucchinidiced
2clovesgarlic finely chopped
2tbsptomato paste
2tbsplemon juice
1tspharissa sauceor to taste
1can chickpeasrinsed and drained
2cupschicken broth
1/4cupcurrants
2cupscouscous
¾cup parsleyflat-leaf - finely chopped
Instructions
Heat a large pot over medium heat and add olive oil.
a. Sauté finely chopped onion until translucent.
b. Add diced red bell pepper, ground cumin, paprika, and ground turmeric. Cook and stir for a few minutes until aromatic.
Incorporate diced zucchini and finely chopped garlic into the pot.
a. Sauté for about 3-4 minutes until zucchini slightly softens.
Stir in tomato paste, lemon juice, and harissa sauce (adjust to taste). Mix well to combine flavors.
Gently add cubed fish pieces to the pot.
a. Cook for about 5 minutes, turning occasionally, until opaque.
Introduce rinsed and drained chickpeas to the pot.
a. Stir to distribute evenly.
b. Pour in chicken broth and add currants. Bring to a gentle simmer.
Gradually add couscous to the pot, ensuring even distribution in the liquid.
a. Stir lightly, cover with a lid, and remove from heat.
b. Let it sit for about 5 minutes to absorb flavors.
Notes
Prepare ingredients before starting.Use fresh fish for the best flavor.Adjust harissa sauce to taste preference.Fluff couscous gently to avoid clumping.Garnish with fresh parsley for vibrancy.Serve lemon wedges on the side.Experiment with additional spices.