Fish Couscous

كسكس بالسمك · Kuskus bil-samak

Ingredients14

• medium couscous500 g
• firm white fish fillets800 g
• onion2
• ripe tomatoes400 g
• tomato paste2 tbsp
• cooked chickpeas200 g
• potatoes300 g
• carrots2
• zucchini1
• harissa1 tbsp
• olive oil4 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• saltto taste

Method

1. Cut the fish into large pieces, season with salt, and set aside. Peel and chunk the potatoes, carrots, and zucchini; chop the onion and tomatoes.
2. Heat the olive oil in a large pot, soften the onion, then stir in tomato paste, tomatoes, harissa, cumin, and coriander.
3. Add the potatoes, carrots, chickpeas, and enough water to cover. Simmer until the vegetables are nearly tender, about 25 minutes.
4. Steam the couscous over the simmering broth, or cover it with hot salted water, fluff, and steam twice until light and separate.
5. Add the zucchini and fish to the pot and cook gently until the fish flakes, about 10 minutes. Do not stir hard.
6. Taste the broth and adjust salt and harissa. Pile the couscous on a platter, arrange the fish and vegetables on top, and ladle broth over to moisten.