You can use any firm white fish, such as cod, bream, hake, or haddock, for this Algerian couscous.

　　

Ingredients

serves 6

　　

For the Grain

3 cups couscous

　　3 cups warm water

　　1/2–1 teaspoon salt

　　3 tablespoons extra-virgin olive oil

　　3 tablespoons butter or extra oil

　　3 cloves garlic, finely chopped

　　2 tablespoons extra-virgin olive oil

　　1 1/2 pounds large ripe tomatoes, peeled and chopped

　　Salt and pepper

　　2 teaspoons sugar

　　1 1/4 inches fresh gingerroot, grated, or crushed in a garlic press to extract the juice

　　Pinch of chili flakes or powder (optional)

　　A 14-ounce can chickpeas, drained

　　1 1/2 tablespoons raisins (optional)

　　1 1/2 pounds fish steaks or fillets, skinned

　　1/2 pound large shrimp, shelled

　　1/3 cup chopped flat-leaf parsley

　　1/3 cup chopped cilantro

　　

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 olive oil instead of vegetable oil.

　　

Step 2

Sauté the garlic in the oil for a few seconds. Add the tomatoes, salt, pepper, sugar, ginger, chili if using, chickpeas, and raisins if using, and simmer 15 minutes.

　　

Step 3

Put in the fish and cook 3–4 minutes. Add the shrimp and cook 3–4 minutes more, or until the fish flakes when you cut into it. Add the parsley and cilantro towards the end.

　　

Step 4

Serve hot, poured over the hot couscous.

　　

Variations

Step 5

For a hot Tunisian version, add 1 teaspoon or more harissa (page 464) to the sauce and omit the chili pepper.

　　

Step 6

Garnish with 8 green or black olives.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf