Entree: Tunisia – Tunis & North – الكسكس بالسمك ➤ Kuskus bil-samak (Steamed semolina couscous served with a fragrant spiced fish stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Additional 10 min

Total 40 min

Ingredients

- 3 cups (510 g) fine couscous (semolina)
- 3 1/4 cups (775 ml) boiling water or fish stock for hydrating couscous
- 2 tbsp (30 g) unsalted butter or olive oil for couscous
- 3 tbsp (45 ml) olive oil for stew
- 2 medium onions, thinly sliced, approx. 10 oz (300 g)
- 4 cloves garlic, minced, approx. 1 oz (30 g)
- 2 tbsp (30 g) harissa (adjust to taste)
- 1 can 14 oz (400 g) crushed tomatoes
- 1 1/2 cups (360 ml) fish stock or water
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground coriander
- 2 medium potatoes, peeled and cut into large chunks, approx. 10 oz (300 g)
- 2 medium carrots, cut into chunks, approx. 8 oz (225 g)
- 1 red bell pepper, cut into strips, approx. 6 oz (170 g)
- 3–4 white fish fillets, firm-fleshed (such as cod, hake, or sea bass), approx. 1.5 lb (680 g) total
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (15 g) chopped fresh parsley and cilantro mixed
- 1/2 cup (75 g) pitted green olives (optional)
- Lemon wedges for serving

Instructions

1. Prepare the couscous: place couscous in a large bowl, pour 3 1/4 cups (775 ml) boiling water or hot fish stock over it, add 2 tbsp (30 g) butter or 2 tbsp (30 ml) olive oil, cover tightly and let sit 5–10 minutes. Fluff with a fork and keep covered and warm.
2. Heat 3 tbsp (45 ml) olive oil in a wide, heavy pot over medium heat. Add sliced onions and cook until soft and beginning to color, about 8–10 minutes. Add minced garlic and cook 1 minute more.
3. Stir in harissa, crushed tomatoes, fish stock, ground cumin, paprika, and ground coriander. Bring to a simmer.
4. Add the potato chunks, carrot pieces, and red pepper. Cover and simmer gently until vegetables are nearly tender, about 15–20 minutes.
5. Season fish fillets with salt and pepper and nestle them into the simmering stew on top of the vegetables. Cover and poach the fish until just cooked through, about 6–8 minutes depending on thickness.
6. Meanwhile, re-fluff the couscous. For a more traditional finish, transfer couscous to a large serving dish and steam briefly over the stew pot for 5–7 minutes, or simply heat and fluff again if steaming equipment is not available.
7. Remove the fish carefully and set aside. If desired, break into large pieces. Stir olives (if using) and half the chopped herbs into the stew.
8. To serve, mound the warm couscous on a large platter, spoon the fish and vegetables with sauce over the top, garnish with remaining parsley and cilantro, and serve with lemon wedges on the side.