International Cuisine > African Cuisine > North African Dishes > Couscous Dishes (North African Style)

Tunisian Couscous with Fish

A flavorful Tunisian couscous dish featuring succulent fish simmered in a spicy tomato-based sauce, served over a bed of fluffy couscous.

Prep Time
25 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 500 g Couscous
  • 500 g, firm white fish (e.g., cod, snapper) Fish Fillets
  • 3 tbsp Olive Oil
  • 1 medium, chopped Onion
  • 4 cloves, minced Garlic
  • 1 medium, chopped Red Bell Pepper
  • 400 g Canned Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1-2 tsp (adjust to taste) Harissa Paste
  • 500 ml Fish Broth
  • 1 tsp Caraway Seeds
  • 1 tsp, ground Coriander
  • 1/2 tsp Turmeric
  • to taste Salt
  • to taste Black Pepper
  • 2 tbsp, chopped, for garnish Fresh Cilantro
  • for serving Lemon Wedges

Prepare the Couscous

Prepare the couscous according to package directions. Typically, this involves adding boiling water or broth to the couscous, covering it, and letting it steam until fluffy. Once cooked, fluff with a fork.

Sauté Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and chopped red bell pepper and cook for another 3 minutes until slightly softened.

Add Tomatoes and Spices

Stir in the canned diced tomatoes, tomato paste, harissa paste, caraway seeds, ground coriander, turmeric, salt, and black pepper. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.

Simmer in Broth and Cook Fish

Pour in the fish broth, bring to a simmer, and gently place the fish fillets into the sauce. Cover the pot and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

Serve

Spoon the cooked couscous onto plates and top with the fish and tomato sauce. Garnish with fresh cilantro and serve with lemon wedges.

Nutrition Facts Estimated per 100g of product

Calories: 130, Protein: 10g, Fat: 5g, Carbohydrates: 12g, Fiber: 2g

Other Important Considerations for Nutrition

This recipe is a good source of protein from the fish. Adjust the harissa paste according to your spice preference. Use low-sodium fish broth to reduce sodium intake.

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FAQ

  • Can I use other types of fish?

    Yes, you can use other types of firm white fish such as sea bass, halibut, or even shrimp.
  • How spicy is this dish?

    The spiciness of this dish depends on the amount of harissa paste you use. Start with a small amount and add more to taste.
  • Can I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.