Tunisian Couscous with Fish Recipe
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.
Equipment
- Large Pot
- Cooking spoon
- Cutting board
- knife
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 1/2 lb fish grouper (or monkfish) preferred 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 tsp cumin ground
- 1/2 tsp paprika
- 1/2 tsp turmeric ground
- 1 zucchini diced
- 2 cloves garlic finely chopped
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 1 tsp harissa sauce or to taste
- 1 can chickpeas rinsed and drained
- 2 cups chicken broth
- 1/4 cup currants
- 2 cups couscous
- ¾ cup parsley flat-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.