Tunisian Fish Couscous
Semolina couscous served with fish, chickpeas, and vegetables in a red tomato and harissa broth, a combination characteristic of Tunisian versions.
This version for four brings together fish, vegetables, and chickpeas with couscous semolina. The tomato and harissa base keeps the red, spiced profile associated with Tunisian couscous; fish is one of its coastal variations.
Ingredient allergens
Allergen listDocumented presence
-
Cereals containing gluten
Couscous
Ingredients without verified allergen data 13
Ingredients without verified allergen data: Olive oil, Onion, Tomato, Harissa, Fish stock, Red bell pepper, Carrot, Turnip, Zucchini, Cooked chickpeas, Gilthead bream, Grouper, Monkfish tail.
Method
- 01
Make the red base
Heat the olive oil in a pot. Add the chopped onion, grated tomato, and harissa; cook for 5 minutes, stirring, until the onion softens and the tomato blends in.
Ready to continue when: The onion is soft, and the tomato and harissa form a cohesive red base.
5 min - 02
Cook the pepper in the broth
Pour the fish stock into the pot and bring it to a boil. Add the chopped red bell pepper and cook for 5 minutes.
Ready to continue when: The broth is gently boiling, and the pepper is beginning to soften.
5 min - 03
Add the carrots and turnips
Add the peeled, chopped carrots and turnips. Cook for 5 minutes.
Ready to continue when: The vegetables are in the broth and beginning to soften while still holding their shape.
5 min - 04
Add the zucchini and chickpeas
Add the chopped zucchini and cook for 5 minutes. Stir in the drained, cooked chickpeas and let the broth return to a gentle boil.
Ready to continue when: The zucchini is beginning to soften, and the chickpeas are hot in the broth.
5 min - 05
Cook the fish
Add the gilthead seabream, grouper, and monkfish tail to the broth. Cook for 5 minutes and check that the fish has turned opaque and separates easily.
Ready to continue when: The fish is opaque and separates easily; the broth remains hot.
5 min - 06
Prepare the couscous
Prepare the couscous according to the package instructions and fluff it with a fork if needed. Serve the semolina with the fish, vegetables, chickpeas, and broth.
Ready to continue when: The couscous grains are hydrated and separate, and are served with the hot stew.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=jYP-9VaftXQ
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State: Published after documentary validation; no “Tested” label is shown.