This Algerian couscous is like a fish soup served over the grain. Small fish are left whole and large ones are cut into steaks, but I prefer to use fillets, because it is unpleasant to deal with fish bones here. Use firm white fish such as turbot, bream, cod, haddock, and monkfish.
Ingredients
serves 6
For the Grain
3 cups couscous3 cups warm water
1/2–1 teaspoon salt
6 tablespoons extra-virgin olive oil
2–2 1/2 pounds fish fillets
Salt and pepper
2 onions, cut in half and sliced
2 tablespoons extra-virgin olive oil
5 cloves garlic
1 teaspoon cumin
1 tablespoon harissa (see page 464) (optional)
4 tomatoes, peeled and chopped
1 pound waxy new potatoes, cut in half, or quartered if large
1 teaspoon sugar
Step 1
Prepare the grain as described in “An Easy Way of Preparing Quick-Cooking Couscous in the Oven” (page 376), using the quantities given in the ingredients list above, and using olive oil instead of vegetable oil or butter.
Step 2
Season the fish with salt and pepper and leave, covered, in the refrigerator while you prepare the soup.
Step 3
In a large pan, fry the onions in the oil till they just begin to color. Add the garlic and fry for a minute. Then stir in the cumin and the harissa, if using. Put in the tomatoes and potatoes. Cover with about 1 quart water and add sugar, salt, and pepper.
Step 4
Simmer until the potatoes are tender. Then add the fish and cook 4–10 minutes, until the flesh begins to flake when you cut into it.
Step 5
Serve the grain with the fish on top and the broth in a separate bowl.The New Book of Middle Eastern Food Copyright © 2000Knopf










