Tunisian-Style Couscous With Fish
Prep Time:
Cook Time:
Servings:
Ingredients
  • 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
  1. 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.
  2. 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.
  3. Serve in a large serving platter. Sprinkle with the parsley and serve with lemon wedges.