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Fish Couscous

A traditional North African dish featuring tender white fish and root vegetables simmered in a spicy tomato broth, served over fluffy steamed couscous.

60 minMediumServes 4520 cal/serving

TunisianDinnerStovetopPescatarianMediterraneanHigh FiberHigh ProteinDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb white fish fillets, cubed
  • 2 cups dry couscous
  • 3 tbsp extra virgin olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp harissa paste
  • 2 tbsp tomato paste
  • 2 carrots, sliced
  • 2 Yukon Gold potatoes, cubed
  • 4 cups fish stock
  • 1 tsp ground cumin
  • 1/2 tsp ground caraway
  • 1 tsp salt

Instructions

  1. 1

    Heat 3 tbsp extra virgin olive oil in a deep pot over medium heat, then add 1 diced yellow onion and 4 minced garlic cloves and cook for 4 minutes until softened.

  2. 2

    Stir in 2 tbsp harissa paste, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp ground caraway, and 1 tsp salt and cook for 2 minutes until fragrant.

  3. 3

    Pour in 4 cups fish stock, add 2 sliced carrots and 2 cubed Yukon Gold potatoes, bring to a simmer, and cook for 15 minutes.

  4. 4

    Add 1 lb cubed white fish fillets to the simmering broth and cook for 8 minutes until the internal temperature reaches 145 degrees F.

  5. 5

    Steam 2 cups dry couscous separately using some of the hot broth until tender and fluffy.

  6. 6

    Ladle the broth, vegetables, and white fish fillets over the cooked dry couscous before serving.

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Questions

How long does Fish Couscous take?

As written, 60 minutes: 25 of prep and 35 of cooking. The longest single stretch is step 3 (15 minutes): "Pour in 4 cups fish stock, add 2 sliced carrots and 2 cubed Yukon Gold potatoes, bring to a simmer, and cook for 15 minutes."

What internal temperature should Fish Couscous reach?

For Fish Couscous, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of harissa in Fish Couscous?

The entry for Fish Couscous calls for 2 tbsp harissa paste. In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Is Fish Couscous spicy?

Moderately. The heat in Fish Couscous comes from 2 tbsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Fish Couscous?

One serving (the recipe makes 4) is about 520 calories, with 38 g protein, 62 g carbohydrate and 12 g fat, plus 6 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Fish Couscous?

Refrigerate what is left of Fish Couscous within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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