Tunisian Fish Couscous — Festive Dish from Kerkennah
Fish couscous is a treasure of Tunisian cuisine, particularly emblematic of the Kerkennah Islands. This festive dish marries the sweetness of semolina with marine flavors and sunny spices. You might wonder what the most popular traditional Tunisian dishes are. Couscous is one of them, along with brik and lablabi. But if there's one recipe that brings families together on big occasions, it's this generous couscous where the fish melts into a fragrant sauce. The difference from Moroccan couscous? Here, harissa and fish often replace meat, bringing a unique culinary identity. Let yourself be carried away by these aromas of cumin, coriander and olive oil: it's a direct trip to the Mediterranean.
Ingredients
- Medium couscous semolina500 g
- Firm white fish (grouper, tuna or sea bream)800 g
- Onions2 large
- Fresh tomatoes3 medium
- Tomato paste2 tbsp
- Harissa1 tbsp
- Cooked chickpeas200 g
- Carrots2
- Zucchini2
- Turnips2
- Potatoes2
- Olive oil4 tbsp
- Spices (cumin, coriander, paprika, cinnamon)1 tsp each
- Salt and pepperto taste
- Fresh parsley and coriander1 bunch
- Lemon1
Instructions
- 1
Sauté the chopped onions in olive oil until translucent. Add the grated tomatoes, tomato paste, harissa and spices. Simmer for 5 minutes.
- 2
Add the sliced carrots and turnips, then cover with water (about 1.5 L). Bring to a boil and cook for 15 minutes.
- 3
Meanwhile, prepare the couscous semolina according to the package instructions (usually by hydrating and steaming it).
- 4
Add the potatoes and zucchini to the broth, then gently place the fish pieces. Cook for 10 to 15 minutes until the fish is tender.
- 5
Fluff the couscous with a little broth and olive oil. Arrange the couscous on a large platter, top with the fish and vegetables, drizzle with sauce and sprinkle with fresh herbs and lemon.
- 6
Serve immediately, accompanied by lemon wedges and a little harissa for spice lovers.
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