Tunisian Fish Couscous

Cod provides high-quality lean protein while steaming couscous directly in the aromatic vegetable broth infuses deep flavor with minimal added fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 750 g (1.65 lbs) fresh cod fillets, cut into large chunks · 495 kcal in the whole recipe
• 200 g (1 cup) dry couscous · 752 kcal in the whole recipe
• 2 tbsp (26 g) olive oil · 230 kcal in the whole recipe
• 1 large onion (150 g), finely chopped · 60 kcal in the whole recipe
• 3 cloves garlic (12 g), minced · 18 kcal in the whole recipe
• 2 tbsp (34 g) tomato paste · 33 kcal in the whole recipe
• 200 g (3/4 cup) canned diced tomatoes · 36 kcal in the whole recipe
• 2 medium carrots (150 g), peeled and halved lengthwise · 62 kcal in the whole recipe
• 1 medium zucchini (200 g), cut into thick rounds · 34 kcal in the whole recipe
• 1 red bell pepper (120 g), chopped into large pieces · 37 kcal in the whole recipe
• 1 green pepper (80 g), chopped into large pieces · 16 kcal in the whole recipe
• 1 tsp ground cumin, 1 tsp ground coriander seeds, 1/2 tsp chili flakes, salt, black pepper, and warm water

Method

1. Heat olive oil in a deep pot over medium heat, add onion and garlic, and saute for 3 minutes until softened.

   

2. Stir in tomato paste, canned diced tomatoes, ground cumin, ground coriander, chili flakes, salt, and black pepper; cook for 2 minutes.

   

3. Add carrots, zucchini, red pepper, green pepper, and 3 cups of warm water; cover and simmer for 12 minutes until vegetables are tender.

   

4. Gently place the cod chunks into the simmering vegetable broth, cover, and cook over low heat for 8-10 minutes until fish is cooked through.

   

5. Place dry couscous in a heatproof bowl, ladle 1.5 cups of the hot spicy fish broth over it, cover tightly, and let steam for 5 minutes; fluff with a fork and serve topped with fish and vegetables.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.