Tunisian Fish Couscous

Sail to Tunisia’s shores with our Fish Couscous, tender white fish in fiery harissa-tomato broth, rainbow veggies & chickpeas over golden semolina, finished with OLYFO 2500 Years of Tradition extra virgin olive oil shine!

INGREDIENTS:

Fish & Broth:

• 2 lbs firm white fish (cod, grouper, sea bream), cut into large chunks
• 5 tbsp 2500 Years of Tradition extra virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 1-2 tbsp harissa (optional)
• 1 tsp ground caraway
• 1 tsp ground coriander
• 1 tsp cumin
• 2 carrots, thick slices
• 2 medium zucchini, halved lengthwise
• 2 potatoes, quartered
• 1 red bell pepper, sliced
• 1 cup chickpeas (cooked or canned)
• 2-3 green chili peppers (for frying)
• Salt and pepper

Couscous:

• 3 cups medium couscous semolina
• 4 tbsp 2500 Years of Tradition extra virgin olive oil
• 1 tsp salt
• 2 cups fish broth or water

PREPARATION

1. Fish Marinade (10 min):
Mix 1 tbsp 2500 Years of Tradition EVOO, 1 tsp caraway, garlic, salt, cumin, and pepper. Coat fish chunks and set aside.

2. Build Spicy Broth (15 min):
Heat 4 tbsp 2500 Years of Tradition EVOO in large pot. Sauté onion until golden (5 min), add tomato paste, harissa, remaining spices. Cook 2 min. Add carrots, potatoes, red pepper, chickpeas, and water to cover. Simmer 10 min.

3. Steam Couscous (15 min):
Mix couscous with 3 tbsp 2500 Years of Tradition EVOO and salt. Add 1 cup water, rub grains to absorb. Steam in couscoussier (or colander over pot) 30 min over broth. Add ½ cup broth, steam 30 more min, fluff.

4. Cook Fish & Finish (10 min):
Nestle marinated fish into simmering broth. Add zucchini. Cook 8-10 min until fish flakes easily. Fry green chilies in 2500 Years of Tradition EVOO until blistered.

5:Plate & Serve
Pour the broth over the couscous and mix gently. Mound the couscous pyramid-style, place fish center, vegetables around, chickpeas scattered.  Garnish with fried chilies.