Couscous with fish and vegetables

  • Preparation 45 min
  • Cooking 20 min
  • Servings 6 to 8
  • Freezing I do not suggest



  • 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!