Tunisian Spiced Couscous with Fish

Ingredients

• 2 cups (400g) couscous 2 cups (400g) couscous
• 1 lb (450g) white fish fillets (such as sea bass or grouper) 1 lb (450g) white fish fillets (such as sea bass or grouper)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley and cilantro, chopped (for garnish) Fresh parsley and cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, place the couscous and pour boiling water over it. Cover and let it sit for 10 minutes until the couscous absorbs the water. Fluff the couscous with a fork to separate the grains.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the ground cumin, ground coriander, paprika, ground turmeric, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Place the fish fillets on top of the onion and spice mixture in the pot. Pour the fish or vegetable broth and water over the fish. Season with salt and pepper to taste.
5. 5.
   Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the fish simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the fish from the pot and set aside. Fluff the couscous once again with a fork to loosen the grains.
7. 7.
   To serve, place a generous portion of couscous on a plate and top it with a piece of fish. Garnish with freshly chopped parsley and cilantro.

Treat your ingredients with care...

• Fish — Choose fresh, high-quality white fish fillets for the best flavor and texture. If sea bass or grouper is not available, you can use other firm white fish varieties such as cod or halibut.
• Couscous — Make sure to fluff the couscous with a fork after it has absorbed the water to prevent clumping and achieve a light and fluffy texture.
• Spices — Adjust the amount of spices according to your preference for heat and flavor. Feel free to add more cayenne pepper if you prefer a spicier dish.

Tips & Tricks

• For added flavor, you can marinate the fish fillets in a mixture of lemon juice, olive oil, and spices for 30 minutes before cooking.
• Serve the couscous and fish with a side of harissa, a spicy Tunisian chili paste, for an extra kick of heat.
• If you prefer a vegetarian version, you can substitute the fish with roasted vegetables such as bell peppers, zucchini, and eggplant.

Serving advice

Serve the Tunisian Spiced Couscous with Fish hot, garnished with freshly chopped parsley and cilantro. Accompany it with a side of harissa and a wedge of lemon for squeezing over the fish.

Presentation advice

Present the dish by placing a mound of fluffy couscous on a plate and topping it with a beautifully cooked fish fillet. Garnish with a sprinkle of fresh herbs and serve with a side of harissa for an attractive and flavorful presentation.