Tunisian Fish Couscous
🗓 15.01.26
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.
Cooking with good olive oil?
Recipes from Tunisia, and what to look for when you buy extra virgin. No more than once a month.
OLYFO grows, presses and exports Tunisian extra virgin olive oil to distributors, retailers and foodservice in more than 12 countries. If you buy for a business, start here.