Spiced Couscous with Fragrant Steamed Fish Recipe
This Spiced Couscous with Fragrant Steamed Fish is a vibrant and aromatic dish featuring tender pearl couscous infused with warm spices and a rich tomato sauce, topped with delicately steamed flaky white fish. The dish is finished with garlic-infused olive oil and fresh cilantro for a burst of flavor, making it a wholesome and satisfying meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Spiced Couscous
- 2 cups pearl couscous
- 1 yellow onion, peeled and trimmed, quartered
- 3 plum tomatoes, cut into wedges
- ¼ cup extra-virgin olive oil
- 1 cinnamon stick
- 1 teaspoon ground allspice
- 2 teaspoons cumin seeds
- ½ teaspoon ground paprika
- 2 tablespoons tomato paste
- 1 teaspoon salt (divided)
- Black pepper
- ⅔ cup water
- 3 plum tomatoes, cut into wedges
Fish and Garnish
- 4 skin-on sea bass, branzino or other flaky white fish fillets (about 3 ounces each), halved crosswise
- 8 garlic cloves, thinly sliced
- ¼ cup extra-virgin olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon ground paprika
- 1/3 cup fresh cilantro leaves and tender stems
- 1 lemon, cut into 8 wedges
- ½ teaspoon salt
- Black pepper
Instructions
- Cook the Couscous: Bring a large saucepan of salted water to a boil. Add the pearl couscous and cook over medium-high heat for 6 minutes until al dente. Drain and rinse under hot water to remove excess starch, then set aside.
- Prepare Tomato Mixture: In a blender or food processor, pulse the quartered onion and half of the plum tomatoes into a coarse, saucy mixture that still retains some texture.
- Spice the Oil: Heat ¼ cup of olive oil in a large lidded skillet or saucepan over medium-high heat. Add the cinnamon stick, ground allspice, 2 teaspoons cumin seeds, ½ teaspoon ground paprika, and a generous amount of black pepper. Fry for 1 minute until the spices are fragrant.
- Create the Sauce: Increase heat to high and add the blended tomato and onion mixture along with tomato paste and 1 teaspoon salt. Fry for 7 to 10 minutes, stirring often, until the sauce lightly caramelizes and begins to catch on the bottom of the pan. Then add the remaining tomato wedges and cook for approximately 3 more minutes.
- Combine Couscous and Sauce: Stir in ⅔ cup water to loosen the sauce, then fold in the cooked couscous. Reduce the heat to medium-high, cover, and cook for 5 minutes to allow flavors to meld.
- Steam the Fish: Season fish fillets lightly with ½ teaspoon salt and black pepper. Place fish skin side up on top of the couscous in the skillet. Cover and cook for 5 minutes so the fish steams gently. Remove from heat and let sit, covered, for an additional 5 minutes. Then peel off and discard the skin.
- Prepare Garlic Oil: While fish is resting, heat the remaining ¼ cup olive oil in a small saucepan over medium-high heat. Add thinly sliced garlic and remaining 1 teaspoon cumin seeds, frying for 1 minute until the garlic starts turning golden. Remove from heat, stir in remaining ½ teaspoon paprika, and pour this fragrant oil over the fish fillets.
- Garnish and Serve: Sprinkle fresh cilantro leaves and tender stems over the dish. Serve the couscous and fish directly from the pan with lemon wedges on the side for squeezing over the fish.
Notes
- Make sure not to overcook the couscous; it should be al dente to hold its texture after steaming with the fish.
- Using skin-on fish helps keep the fillets together while steaming and adds flavor; remember to remove skin before serving.
- You can substitute other flaky white fish like cod or haddock if sea bass or branzino is unavailable.
- Adjust the amount of cumin and paprika to your spice preference.
- Serve with a simple green salad or steamed vegetables for a complete meal.
Keywords: spiced couscous, steamed fish, sea bass recipe, Mediterranean fish dish, cumin couscous, tomato sauce, garlic oil
