Tunisian Couscous with Fish

Pat 700 g of fish fillet dry and make shallow slashes in it. Crush 1 garlic clove with 0.5 tbsp harissa, 0.5 tsp cumin, 1 tbsp olive oil and salt to taste, rub the fish with the mixture and let it marinate in the fridge for 30 minutes.

Pour 500 g of couscous into a wide bowl, add 150 ml warm water, a pinch of salt and 1 tbsp olive oil. Mix with your hands, rubbing out any lumps, and leave for 15 minutes so the grains absorb the water.

Transfer the couscous to the top part of a steamer pot. Once steam appears, cook for 15 minutes, then return it to the bowl, sprinkle with 100 ml water and fluff it up. Repeat the steaming twice more, 10 minutes each time, adding 100 ml water each time; the finished couscous should be light and fluffy.

For the taklia, heat 40 ml olive oil in a wide pot. Sauté the chopped onion and 2 chili peppers for 4 minutes, then add 2 garlic cloves, 400 g crushed tomatoes, 1 tbsp tomato paste, the remaining harissa, 1.5 tsp paprika and the remaining cumin. Pour in 550 ml water, season with salt and black pepper and simmer for 20 minutes.

Carefully place the marinated fish into the simmering taklia without stirring, reduce the heat and cook covered for 10–12 minutes, until the fillet turns opaque and flakes easily. Remove the fish with a slotted spoon to keep it from breaking apart.

Fluff the couscous with a fork, mix it with 2–3 ladles of the tomato taklia and leave covered for 10 minutes so the grains soak up the sauce.

Spread the couscous on a large platter, arrange the fish on top, drizzle with the remaining taklia and serve with the fried chili peppers.