Tunisian Fish Couscous

Tunisian Fish Couscous

On the Tunisian coast, especially around Sfax and Djerba, couscous gets a red tomato sauce, harissa and thick chunks of fish. That identity sets it apart from the meat couscous in the site’s other collections. The fish goes in only at the end so it doesn’t fall apart.

Prep time: 35 minutes · Cooking time: 50 minutes · Yield: 6 servings · Difficulty: Medium

The fish goes into the sauce; it doesn’t simmer in it for an hour

The couscous sauce should be ready and the vegetables almost tender before the fish is added. Pieces 3 cm thick usually need 8–12 minutes; stirring with a spoon will break them up.

Ingredients (for 6 servings)

• 900 g firm kosher fish fillet, such as grouper, gray mullet, dusky grouper or cod, in 6 pieces
• 400 g dry couscous, prepared according to the package
• 4 tablespoons olive oil
• 1 large onion and 5 garlic cloves, chopped
• 160 g tomato paste
• 1–2 tablespoons harissa, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon caraway
• 240 g cooked, drained chickpeas
• 500 g pumpkin, 2 zucchini and 2 carrots, cut into large pieces
• 1.5 liters hot water, salt and pepper
• Lemon juice and a handful of cilantro for serving

Choosing ingredients and substitutes

Frozen fish thawed overnight in the fridge works; pat it dry before seasoning. Avoid thin tilapia fillets, which tend to fall apart. Israeli instant couscous is convenient; for the traditional method, steam the grains in three rounds over the sauce.

Method

1. Season the fish. Mix 1 teaspoon harissa, 1 tablespoon oil, salt and lemon and rub it over the pieces. Refrigerate for only 20 minutes.
2. Build the sauce. Fry the onion in the remaining oil for 7 minutes. Add the garlic, tomato paste and spices and fry 2 minutes.
3. Cook the vegetables. Add the water, chickpeas and carrots and cook 15 minutes. Add the pumpkin and zucchini for another 15 minutes.
4. Cook the fish. Lay the pieces in a single layer in the sauce, cover and cook at a gentle simmer 8–12 minutes, to 63°C (145°F) in the center. Don’t stir with a spoon; shake the pot.
5. Make the couscous. Prepare according to the package directions and fluff with a fork. Serve the grains, vegetables, fish and sauce, and finish with cilantro and lemon.

Nutrition facts and calorie estimate

The estimate is based on lean white fish. Fattier mullet or extra oil in the grains can add 50–80 calories per serving.

Variations and tips

• Start with one tablespoon of harissa; the heat intensifies as the sauce reduces.
• If the fish is done before the vegetables, move it to a covered plate and return it when serving.
• Keep the fish and sauce up to two days in the fridge, and the couscous separately up to 3 days.

Summary

Tunisian fish couscous is red, spicy and fragrant, but the fish itself stays juicy thanks to a short cook at the end. A serving is about 635 calories. For a lighter, cold fish dish, see slata mechouia.