Entree: Tunisia – Southern Tunisia – كسكسي بالسمك ➤ Kuskusi bil-samak (Steamed semolina couscous served with a spiced fish stew)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Additional 7 min

Total 52 min

Ingredients

- 3 cups (500 g) couscous (coarse semolina)
- 3 cups (720 ml) boiling water
- 2 tbsp (30 ml) olive oil, plus extra for serving
- 4 firm white fish fillets, approx. 6 oz (170 g) each (sea bass, grouper, or similar)
- 3 tbsp (45 ml) olive oil for the stew
- 2 medium onions, chopped (about 1 1/2 cups / 240 g)
- 4 cloves garlic, minced
- 1 14 oz can (400 g) crushed or diced tomatoes
- 2 medium potatoes, peeled and cut into chunks, approx. 12 oz (340 g)
- 2 medium carrots, peeled and sliced, approx. 6 oz (170 g)
- 1 can (15 oz / 400 g) chickpeas, drained (optional)
- 4 cups (960 ml) fish stock or water
- 2 tbsp (30 ml) harissa, or to taste
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro (coriander) and parsley, chopped, for garnish

Instructions

1. Place the couscous in a large bowl, stir in 2 tbsp olive oil and 1 tsp salt, then pour the boiling water over it. Cover tightly and let stand 5–7 minutes until absorbed. Fluff with a fork and keep covered while you prepare the stew.
2. In a large wide pot, heat 3 tbsp olive oil over medium heat. Sauté the chopped onions until soft, about 5 minutes, then add the garlic and cook 1 minute more.
3. Add the crushed tomatoes, ground coriander, cumin, paprika, harissa, salt, and pepper. Stir to combine, then pour in the fish stock or water. Bring to a simmer.
4. Add the potatoes and carrots (and chickpeas if using). Simmer gently for 10–12 minutes until the vegetables are nearly tender.
5. Season the fish fillets lightly with salt and pepper and nestle them into the simmering stew. Spoon some sauce over the fillets and poach gently 6–8 minutes until the fish is cooked through and flakes easily.
6. Stir the lemon juice into the stew, adjust seasoning with salt, pepper, and additional harissa if desired.
7. To serve, spread the fluffed couscous on a large platter, make a shallow well, arrange the fish on top, and ladle the vegetable and sauce around and over the couscous. Garnish with chopped cilantro and parsley and serve with lemon wedges and extra olive oil.