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:
Couscous:
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.
