Couscous with fish and vegetables - Le Coup de Grâce

Couscous with fish and vegetables

Preparation :45 min Cooking :20 min
Difficulty :easy
Servings :6 to 8


  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 orange bell pepper, diced
  • 3 Nantes carrots, cut in half lengthwise then sliced
  • Olive oil
  • 1 celery stalk, sliced
  • 1 zucchini diced
  • 1 cup red cabbage sliced ​​thinly and coarsely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons sweet harissa
  • 2 tablespoons sweet smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon saffron
  • The juice of 1 lemon
  • 1/2 cup white wine
  • 1.5 lb haddock, cut into large pieces
  • 540ml chickpeas, rinsed and well drained
  • 1 cup raisins
  • 2 cups vegetable broth
  • 2 cup medium couscous
  • Fresh parsley to garnish
  • Lemon wedges
  • Salt and pepper from the mill


  • In a skillet over medium heat, add onion, garlic, pepper and carrots followed by a drizzle of olive oil. Season with salt, pepper and mix. Cook for 3 to 4 minutes, stirring.
  • Add celery, zucchini and cabbage followed by a drizzle of olive oil. Season with salt, pepper and mix. Cook for 4 to 5 minutes, stirring.
  • Add the tomato paste, the harissa, the spices, the lemon juice and the white wine, then season with salt and pepper. Stir and continue cooking for 2 to 3 minutes to reduce dry. Pour the mixture into a large saucepan. Set aside.
  • In the same skillet, heat over medium-high heat, add the fish and season with salt and pepper. Cook for 4 to 5 minutes, stirring gently, until the fish is cooked. Pour into the large saucepan.
  • Heat the saucepan over high heat then add the chickpeas, raisins and vegetable broth. Mix, cover and bring to a boil.
  • Turn off the heat, add the couscous and stir. Cover and let stand 5 minutes then mix gently to fluff. Garnish with fresh parsley and serve with lemon wedges!
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Our wine stewards suggest


A white greek that is simly delicious with citrus and iodine notes, the perfect wine to pair with this ''comfort food'' fish meal!


This pale ale, with the aromatic virtues of hops, offers notes of grapefruit and green mango that will bring a whole other aromatic dimension to the tartar sauce. The flavors of fresh bread in this beer evoke the taste of draft beer batter. With a dry aftertaste, this beer will be an ideal partner for this fish and chips.

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