Moroccan cuisine · Fish & Seafood

Fish Couscous

Steamed couscous with large chunks of fish, pumpkin, carrots and chickpeas in saffron-yellow broth.

Ingredients · for 4 servings

• 400 g couscous
• 800 g firm white fish fillet (e.g. hake)
• 300 g pumpkin
• 3 carrots
• 1 can chickpeas (250 g drained weight)
• 2 onions
• 2 tomatoes
• 1 pinch saffron threads
• 1 tsp ginger (ground)
• 1/2 bunch cilantro
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the pumpkin and carrots and cut into finger-thick wedges, quarter the onions, dice the tomatoes and cut the fish fillet into large pieces.
2. Sauté the onions and tomatoes in 2 tbsp olive oil for 5 min., add the saffron, ginger, salt and pepper and top up with 1.2 l water.
3. Add the carrots and simmer uncovered for 20 min., then add the pumpkin and drained chickpeas and cook for another 10 min. until everything is soft.
4. Mix the couscous with the remaining olive oil and 1 tsp salt, pour over 400 ml of the hot broth, let swell for 10 min. and fluff with a fork.
5. Place the fish pieces on the vegetables and let steep covered in the broth for 8–10 min. until the flesh is opaque and flakes apart.
6. Mound the couscous on a large platter, place the fish and vegetables on top, drizzle with broth and sprinkle with cilantro.