1 half-pound grouper (or monkfish) cut into cubes (or other firm white fish)
1/3 cup olive oil
1 onion, finely chopped
1 red bell pepper, seeded and diced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1 zucchini, diced
2 cloves garlic, finely chopped
2 tablespoon tomato paste
2 tablespoon lemon juice
1 teaspoon harissa sauce, or to taste
1 can chickpeas, rinsed and drained
2 cup chicken broth
1/4 cup currants
2 cup couscous
3/4 cup parsley, chopped
salt and pepper
Directions
In a large saucepan or wok, brown half the fish in half the oil. Season with salt and pepper. Repeat with the remaining fish. Set aside on a plate.
In the same saucepan, soften the onion and bell pepper with the spices in the remaining oil. Add the zucchini, garlic, tomato paste, lemon juice, and harissa sauce. Cook for about 2 minutes, stirring constantly. Add the chickpeas, broth, and currants. Bring to a boil and simmer for about 2 minutes. Add the couscous, and fish and stir to combine. Cover and remove from the heat. Let rest for 5 minutes. Adjust the seasoning.
Serve in a large serving platter. Sprinkle with the parsley and serve with lemon wedges.