Couscous is the shared culinary heritage of the Maghreb, and the Tunisian version with fish and harissa reflects Tunisia's Mediterranean coastal tradition, spicier than its Moroccan and Algerian neighbors.
Mediterranean
Tunisian Couscous with Fish
Tunisian Couscous with Tunisian Fish: traditional recipe step by step, with chef tips and clear times.
- Tunisia
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 28 g
- Carbohydrates 58 g
- Fat 14 g
Story behind the dish
Preparation
Tunisian Couscous with Fish is a Tunisian preparation with medium difficulty. Reserve about 90 minutes in total (30 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g couscous semolina.
- Have ready: 800 g of sliced firm fish (grouper or similar).
- Have ready: 2 carrots.
- Have ready: 1 zucchini.
- Have ready: 1 turnip.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté onion and tomato concentrate in oil
Sauté onion and concentrated tomato in oil, add harissa and cumin, cook for 2 minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Cover with water
Cover with water, add the hard vegetables (carrot, turnip) and cook for 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chickpeas and zucchini
Add the chickpeas and zucchini, cook for 15 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the sliced fish and cook carefully for 10-12 minutes until…
Add the sliced fish and cook carefully for 10-12 minutes until done, without stirring excessively. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Moisturize the couscous semolina with a little water and oil
Moisturize the couscous semolina with a little water and oil, separating the grains with your hands, steam it over the stew broth. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
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Serve the semolina with the vegetables and fish on top
Serve the semolina with the vegetables and the fish on top, bathed in the spicy broth. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Aerate the semolina several times with your hands so that it does not become caked.
- Harissa is essential in Tunisian cuisine; Adjust the amount according to your tolerance for spiciness.
Variations
- Tunisian lamb couscous (more common than fish).
- Vegetarian version with more chickpeas and vegetables.
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