A good recipe of Tunisian couscous with fish in red sauce, it was a long time that I wanted to propose it to you.
In the Maghreb, couscous is more often prepared with lamb, chicken and vegetables.
Specialty in Tunisia, this traditional couscous with fish spicy is finally not very different from the meat, only the presentation changes to stay very easy to prepare and be really delicious. Choosing seasonal vegetables or favoring fish without too many scales will greatly simplify the recipe. I thank Nora facebook group who kindly offered us his Tunisian recipe.
Preparation time: 20 minutes
Cooking time: 45 minutes
ingredients
4 medium fish without too much scales (such as sea bream or grouper)
500 gr couscous semolina end
Vegetables
2 grated onions
1 to 2 cloves of garlic
1 handful of chickpeas dipped the day before
4 zucchini
2 to 3 carrots
2 potatoes
1 to 2 green peppers
A bit of harissa
3 to 4 tablespoons tomato paste
Spices :
1 teaspoon of tabel
cumin, turmeric, pepper, salt
extra virgin olive oil or other
Preparation Steps
Prepare a dersa (or chermoula) for the fish:
Empty and clean the fish well and let them drain. In a mortar (or alternatively a mixer), toss together the garlic and salt, add a teaspoon of cumin, 1 teaspoon of tabel (coriander and caraway spices), the harissa, 1 fillet of extra virgin olive oil. Mix well and spread this preparation inside and outside the fish. Marinate in a cool place for at least 30 minutes.
Clean and cut the vegetables in half according to your taste and reserve.
Prepare the couscous in the usual way HERE .
Preparation of the couscous sauce:
Heat a little olive oil in a pot, fry your peppers first and reserve. Then add onions, spices: 1 tablespoon tabel, turmeric, pepper, salt, harissa and let it come back for a few minutes. Add rinsed chickpeas, carrots and tomato paste. Cover with water and bring to a boil.
Halfway through cooking the chickpeas, cook the fish and poach them in the sauce:
Nora's tip: Sear the fish in a very hot oil (to give them a better taste and a beautiful color for the presentation), then add them delicately in the sauce. Just cook the fish's cooking time (in this recipe about 10 to 15 minutes). Remove them immediately so as not to break them. Cover and reserve the fish.
Pass the broth in Chinese and add the remaining vegetables in the sauce: potatoes, zucchini.
NB: You can also add 2 to 3 peppers in the sauce then when serving, use them to garnish the couscous. Or if you want, simply fry in oil, peel and decorate the couscous (see photos) ..
Add Check the water level and add hot water if necessary and adjust the salt seasoning. Cover to cook the vegetables.
Serve the cooked couscous seed in a large, deep dish, drizzle with olive oil and mix. Sprinkle with one or two ladles of broth and decorate with vegetables, fish and peppers. Serve the couscous sauce separately in a soup tureen for example for those who like couscous saucé.
Enjoy your meal.
