Fish and Vegetable Couscous
Maître Africook
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Semolina steamed into couscous from scratch, served with whole fish and root vegetables in a harissa and tomato broth. The source places it in Morocco but describes couscous correctly as a Berber dish and a staple across North Africa, so no single country has been assigned. What makes this page unusual in the archive is that it does not take the shortcut. Almost every couscous recipe in circulation uses instant couscous rehydrated with boiling water. This one starts from raw semolina and works it by hand, sprinkling water, rubbing the grains in a circular motion until absorbed, steaming, resting, breaking up the lumps by hand, and steaming again. That process is what produces genuinely light, separate couscous, and it is the traditional method rather than a flourish. Fish couscous is the coastal version. Inland couscous is built on lamb or chicken; along the Mediterranean and Atlantic coasts of Morocco, Algeria and Tunisia the same format takes fish, and the broth is sharpened with harissa and caraway rather than being purely savoury. Two problems with the source. Its ingredient list has a section heading absorbed into it, so the fish description ended up attached to the wrong item. And it omits the oil the method calls for. Both have been corrected. Its extended nutritional discussion of couscous has not been carried across.
Couscous is a Berber dish and a staple of North African cooking, traditionally steamed from raw semolina in a couscoussier over the stew it is served with. Coastal versions across Morocco, Algeria and Tunisia are made with fish rather than the lamb or chicken used inland.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Mix the salt into cold water. Sieve the semolina into a large dish. Sprinkle a handful of water over the surface and work it in with a circular rubbing motion until absorbed. Repeat, working steadily, until the grains are evenly moistened.
Steam the couscous for about 20 minutes.
Sprinkle it with about half a litre of water and leave it to swell for 30 minutes. Turn it out once cool and separate the grains by rubbing them between your hands to break up every lump. A tablespoon of oil helps.
Steam it again until the steam comes through, then turn it out. It should now separate easily with a large spoon. Season with salt if needed and mix through olive oil or butter to keep the grains apart.
Set the couscous aside until you need it, it can be re-steamed briefly to warm through.
Clean the fish thoroughly and let them drain. Pound garlic and salt together in a mortar, then work in the cumin, turmeric, pepper and salt. Rub this mixture inside and all over the fish and leave to marinate somewhere cool for at least 30 minutes.
Clean the vegetables and cut them in half or into large pieces.
Fry the fish in very hot oil.
In a pot over medium heat, cook the grated tomato and onions in oil. Work in the tomato purée and a little water.
Put in the vegetables and the fried fish, cover with water and bring to the boil. Cook for 10 to 15 minutes.
Serve the couscous in a large deep dish, drizzled with olive oil and mixed through. Moisten it with a ladle or two of the broth and arrange the vegetables, fish and peppers over the top.
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