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Fish Couscous

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Fish couscous has to be the ultimate in easy cooking.

Fish is quick to cook and couscous only needs a few minutes soaking in liquid.

This one pot dish is tasty and quick to prepare. 

You will need about 8 oz (200g) 2 cups of fish for this couscous recipe.

You can use cooked peeled prawns, tinned tuna or salmon, fresh fish, mixed frozen fish - anything you like. If you use fresh fish, then it must be cooked beforehand.

This makes it quite economical and a store cupboard standby recipe.

Chop a few black olives through if you like for added piquancy.

Harissa paste is a hot chilli paste. It adds spicy flavor to the dish and you can buy it in tubes or cans.


Fish Couscous

1 tablespoon olive oil

1 medium onion - chopped finely
8 oz (200g) 2 cups fish - as above
1 - 2 tablespoons harissa paste to taste
large can of chickpeas - drain and rinse
8 oz (200g) couscous
7 fl oz (200ml) hot vegetable stock or water
fresh coriander - about a handful - to serve

Heat the oil in a pan and soften the onions - about 5 minutes.

Add the fish - cook if necessary or heat through.

Stir in the harissa paste to coat the fish and onions.

Add the chickpeas and couscous and then pour over the stock or water.

Stir thoroughly to mix, bring to the boil and then turn off the heat.

Cover the pan with a lid and leave for 5 minutes.

The couscous should have absorbed all the liquid - throw in the coriander and give it a good stir with a fork to fluff up the couscous.

Serve immediately with extra harissa paste, sour cream or a knob of butter for each portion.

Cook's Notes

I use couscous a lot. I started when I was weight watching as it's an easy and lower carb substitution for rice and pasta. It takes sauces very well.

What I do, is prepare it at least an hour or so before I want to use it. That way, it gives the couscous time to absorb the water and fluff up.

I flavour it with spices and herbs. If I'm having a curry, I'll add a sprinkle of curry powder, chilli, cayenne pepper or chilli powder - you get the idea.

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