Couscous with fish and vegetables
- Preparation 45 min
- Cooking 20 min
- Servings 6 to 8
- Freezing I do not suggest
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🐟 When you need to eat fish, do it right
I love this couscous with fish and vegetables. It’s the kind of dish that proves eating fish can be simple, flavorful, and truly satisfying. Haddock is a white-fleshed fish that’s firm yet stays tender, and it pairs perfectly with the spices, couscous, and vegetables. It’s a special collaboration with a trusted fishmonger, and you can taste it in every bite.
🌿 Spiced, comforting, and infinitely flavorful
This couscous is a celebration of Moroccan flavors made simple and accessible. The tender fish hides gently in the fluffy couscous, surrounded by vegetables cooked just enough to keep their texture. The harmony of spices—harissa, smoked paprika, cumin, coriander, turmeric, saffron—creates a depth that transports you elsewhere. The raisins bring delicate sweetness, the chickpeas add body and substance, and fresh lemon cleanses everything with brightness. It’s comfort food with character.
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🧅 Cook the hard vegetables first
Start with the onion, garlic, celery, and carrots. This gives them enough time to become tender without overcooking the other vegetables that arrive next.
🫑 Add the bell pepper in the second wave
Bell pepper cooks quickly and becomes mushy if it stays too long. By adding it after the celery and carrots, you control the cooking better and it keeps its texture and flavor. That’s the balance.
🐟 The fish must stay tender
Don’t overcook it. 4-5 minutes is enough for haddock. Stir gently—you want to keep the pieces whole and juicy. It’s fish, not steak. Delicacy matters.
🌶️ Spices are the foundation
Don’t skip them or reduce the quantities. The harissa, paprika, cumin, coriander, turmeric, saffron—together they create authentic Moroccan flavor. Less means less character.
🍚 Couscous absorbs everything
Don’t mix it too much. Pour the hot broth, add the couscous, cover, and let rest 5 minutes. Then gently mix to aerate. Too much mixing creates a mushy texture.
🍋 Fresh lemon is essential
Don’t skip this step and don’t use bottled juice. Squeeze your fresh lemon just before. It brings a brightness that nothing else can replace and balances all the spices.
Ingredients
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 celery branch, sliced
- 1 orange bell pepper, diced
- 3 Nantes carrots, cut in half lengthwise then sliced
- Olive oil
- 1 zucchini, diced
- 1 cup (250 ml) red cabbage, finely sliced and roughly chopped
- 2 tbsp (30 ml) tomato paste
- 2 tsp (10 ml) mild harissa
- 2 tsp (10 ml) smoked mild paprika
- 1 tsp (5 ml) cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) turmeric
- 1/2 tsp (2.5 ml) saffron
- Juice of 1 lemon
- 1/2 cup (125 ml) white wine
- 1.5 lb (680 g) haddock, cut into large pieces
- 540 ml chickpeas, rinsed and well drained
- 1 cup (250 ml) raisins
- 2 cups (500 ml) vegetable broth
- 2 cups (500 ml) medium couscous
- Fresh parsley for garnish
- Lemon wedges
- Salt and freshly ground pepper
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Preparation
- In a skillet heated over medium heat, add the onion, garlic, celery, and carrots followed by a good drizzle of olive oil. Salt, pepper, and mix. Cook for 3 to 4 minutes, stirring.
- Add the orange bell pepper, zucchini, and cabbage followed by a drizzle of olive oil. Salt, pepper, and mix. Cook for 4 to 5 minutes, stirring.
- Add the tomato paste, harissa, spices, lemon juice, and white wine then salt and pepper. Mix and continue cooking for 2 to 3 minutes to reduce to dry. Pour the mixture into a large pot. Set aside.
- In the same skillet heated over medium-high heat, add the fish then salt and pepper. Cook for 4 to 5 minutes, stirring gently, until the fish is cooked. Pour into the large pot.
- Heat the pot 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 mix. Cover and let rest for 5 minutes then gently mix to aerate. Garnish with fresh parsley and serve with lemon wedges!
Absolutely. Cod, halibut, or even salmon work. Just adjust cooking time based on thickness. Haddock is perfect because its flesh is firm yet stays tender.
Yes, up to the couscous cooking. Prepare the vegetables and fish in advance, then assemble and cook just before serving. Couscous is best fresh.
Absolutely. Whole wheat couscous, quinoa, or even rice work. Just adjust the broth proportions based on your preference. Each grain absorbs differently.
Yes, start with 1 tsp and adjust. But harissa brings more than heat—it’s flavor and depth. Reduce rather than eliminate.
No, but they bring delicate sweetness that balances the spices and fish. If you don’t like them, skip them or replace with chopped dried apricots.
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