Ingredients

• For the couscous
• 2 cups couscous
• 2 cups water
• For the fish
• 1 lb white fish fillets (such as cod or halibut), cut into 2-inch pieces
• 2 tbsp olive oil
• For the broth
• 4 cups fish stock
• 1 onion (diced)
• 2 carrots (sliced)
• 2 tomatoes (chopped)
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• For garnish
• 1/4 cup chopped fresh parsley

Directions

• Heat 2 tbsp olive oil in a large pot over medium heat (350°F).
• Add 1 diced onion and sauté for 5 minutes until translucent.
• Stir in 2 sliced carrots and cook for 3 minutes until slightly softened.
• Add 2 chopped tomatoes, 2 tbsp tomato paste, 1 tsp cumin, 1 tsp paprika, and 1/2 tsp cayenne pepper, cooking for 2 minutes until fragrant. Tip: Toasting the spices releases their essential oils for deeper flavor.
• Pour in 4 cups fish stock and bring to a boil.
• Reduce heat to low, cover, and simmer for 15 minutes to develop the broth.
• Gently place 1 lb fish pieces into the simmering broth.
• Cook the fish for 6-8 minutes until opaque and flaky. Tip: Avoid stirring the fish too much to prevent breaking.
• While the fish cooks, place 2 cups couscous in a heatproof bowl.
• Bring 2 cups water to a boil in a separate saucepan.
• Pour the boiling water over the couscous, cover immediately, and let sit for 5 minutes. Tip: Keeping the lid tight ensures the couscous steams properly and becomes fluffy.
• Fluff the couscous with a fork to separate the grains.
• Divide the couscous among serving bowls.
• Ladle the fish and broth over the couscous.
• Garnish with 1/4 cup chopped fresh parsley.

Notes

• 12-3-25 1/2 Recipe
• I used the CC recipe/method to prepare the Couscous
• Finally, let’s explore the vibrant flavors of Tunisian fish couscous, a dish that beautifully combines North African spices with fresh seafood in a comforting one-pot meal. Follow these methodical steps to create an authentic version that’s both approachable and impressive for any home cook.
• Perfectly fluffed couscous absorbs the spiced tomato broth, creating a harmonious base for the tender fish. The cayenne provides a subtle warmth that balances the sweetness of the carrots and tomatoes, making each spoonful a delightful contrast of textures and North African flavors. Serve with lemon wedges for a bright, acidic finish that cuts through the richness.

Photos