Tunisian
Tunisian Fish Couscous
Tunisian couscous with fish and spicy broth
Steamed couscous with firm fish, chickpeas, potatoes and vegetables in a harissa-red broth.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Tunisian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Tunisian Fish Couscous
Ingredients
Main
Method
- 1
Cook tomato paste, harissa and cumin in olive oil, then add water and chickpeas.
- 2
Add potatoes and carrots, followed later by courgettes, and simmer until nearly tender.
- 3
Steam the couscous until fluffy while poaching fish gently in the spicy broth.
- 4
Serve couscous with vegetables and fish, spooning broth over to taste.
Tunisian fish couscous is a coastal national variation, marked by a red, often spicy broth rather than a claim to couscous's sole origin.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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