Entree: Tunisia – Sahel Coast – كسكسي بالسمك ➤ Kuskusi bil-samak (Steamed semolina couscous served with a spicy fish and vegetable stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 2 cups (300 g) medium-grain couscous (semolina)
- 2 tbsp (30 ml) olive oil for the couscous
- 4 fish fillets, approx. 6 oz (170 g) each, firm white fish (hake, cod, or similar)
- 3 tbsp (45 ml) olive oil for the stew
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium tomatoes, chopped, about 12 oz (340 g) total
- 2 tbsp (30 g) tomato paste
- 1 red bell pepper, sliced, approx. 6 oz (170 g)
- 2 medium carrots, sliced, approx. 8 oz (225 g)
- 1 medium potato, cut into chunks, approx. 8 oz (225 g)
- 1 small zucchini, sliced, approx. 6 oz (170 g)
- 4 cups (960 ml) fish stock or water
- 1 tbsp (15 ml) harissa paste, or to taste
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) paprika
- Pinch saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Juice of 1 lemon, approx. 2 tbsp (30 ml)

Instructions

1. Prepare the couscous: place couscous in a large bowl, stir in 2 tbsp (30 ml) olive oil and a pinch of salt, then pour 1 cup (240 ml) boiling water or hot stock over it, cover tightly and let steam for 10 minutes; fluff with a fork before serving.
2. Heat 3 tbsp (45 ml) olive oil in a large shallow pot over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes, then add the garlic and cook 1 minute more.
3. Stir in tomato paste, chopped tomatoes, harissa, ground coriander, cumin, paprika, and the saffron water if using. Cook for 3–4 minutes until the tomato softens and aromas develop.
4. Add the carrots, potato, bell pepper, zucchini, and the remaining 3 cups (720 ml) fish stock or water. Bring to a simmer, cover and cook until the vegetables are nearly tender, about 15 minutes.
5. Season the stew with salt and pepper, then gently nestle the fish fillets into the simmering broth. Spoon some broth over the fillets, cover, and poach until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
6. Adjust seasoning and stir in the lemon juice. To serve, mound the fluffed couscous on a large platter or individual bowls, arrange the poached fish and vegetables on top, and ladle the broth over. Garnish with chopped cilantro or parsley.