Dinner

Spiced Couscous with Fragrant Steamed Fish Recipe

ByElena Hart February 10, 2026February 10, 2026

Introduction

This spiced couscous with fragrant steamed fish is a vibrant and flavorful dish perfect for a wholesome meal. The combination of aromatic spices, tender fish, and juicy tomatoes makes it both comforting and exotic. It’s simple enough for a weeknight dinner but special enough to impress guests.

A white bowl filled with a base layer of small, round couscous pearls mixed with chunks of red tomato, creating a textured and colorful foundation. On top, layers of white fish fillets with light brown grill marks are evenly placed, each piece garnished with thin, golden-brown fried garlic slices. Fresh green cilantro sprigs are scattered across the dish adding a vibrant, leafy contrast. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Fine sea salt and black pepper
2 cups pearl couscous

1 yellow onion, peeled and trimmed, quartered
6 plum tomatoes, each cut into 8 wedges, divided

1/2 cup extra-virgin olive oil, divided
1 cinnamon stick

1 teaspoon ground allspice
3 teaspoons cumin seeds, divided
1 teaspoon ground paprika, divided

2 tablespoons tomato paste
4 skin-on sea bass, branzino or other flaky white fish fillets (about 3 ounces each), halved crosswise
8 garlic cloves, thinly sliced

1/3 cup fresh cilantro leaves and tender stems
1 lemon, cut into 8 wedges

Instructions

Step 1: Bring a large saucepan of salted water to a boil and cook the couscous over medium-high heat for 6 minutes until al dente. Rinse under hot water, then set aside.

Step 2: Using a blender or food processor, pulse the onion and half the tomatoes into a coarse mixture; it should be loose and saucy but still have some texture.
Step 3: Heat ¼ cup of the olive oil in a large lidded skillet or saucepan over medium-high heat. Add the cinnamon stick, allspice, 2 teaspoons cumin seeds, ½ teaspoon paprika, and a good grind of black pepper. Fry for 1 minute until fragrant.
Step 4: Increase the heat to high and add the blended tomato mixture, tomato paste, and 1 teaspoon salt. Fry for 7 to 10 minutes, stirring often, until the sauce has lightly caramelized and started to catch on the bottom of the pan. Then add the remaining tomato wedges and cook for about 3 minutes more, until the sauce starts to catch again.

Step 5: Stir in ⅔ cup water to loosen the sauce, then fold in the couscous. Reduce the heat to medium-high, cover, and cook for 5 minutes.
Step 6: Lightly season the fish with ½ teaspoon salt and some black pepper. Place the fish, skin side up, on top of the couscous. Cover and cook for another 5 minutes to steam the fish through. Remove from heat and let sit, covered, for 5 minutes. Then carefully peel off the skin.
Step 7: While the fish rests, heat the remaining ¼ cup olive oil in a small saucepan over medium-high heat. Add the garlic and remaining 1 teaspoon cumin seeds. Fry for 1 minute until the garlic just starts to turn golden. Remove from heat, stir in the remaining ½ teaspoon paprika, then pour the fragrant oil over the fish.

Step 8: Sprinkle with fresh cilantro and serve straight from the pan, with lemon wedges on the side to squeeze over the dish.

Tips & Variations

Use any firm white fish if sea bass or branzino is unavailable, such as cod or haddock.
Toast the cumin seeds lightly before grinding to enhance their flavor.

For extra heat, add a pinch of chili flakes when frying the spices.
Add chopped fresh mint along with cilantro for a refreshing twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the couscous seems dry. The fish is best eaten fresh, as reheating may dry it out.

How to Serve

A large white bowl sits on a white marbled surface, filled with three main layers. The bottom layer is round, small pasta pearls colored a warm reddish-brown, mixed with slices of red tomatoes peeking through. On top, there are seven pieces of cooked white fish fillets, each with a light golden-brown sear and slightly flaky texture. The fish pieces are scattered evenly, and they are garnished with numerous thin, golden-brown fried garlic slices and fresh green parsley leaves, adding a pop of color and texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearl couscous?

Yes, regular couscous can be used, but cooking times and water ratios may differ. Pearl couscous has a chewier texture that complements this dish well.