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Spiced Couscous with Fragrant Steamed Fish Recipe

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★★★★★

4.8 from 114 reviews

A flavorful and aromatic spiced couscous recipe paired with tender, fragrant steamed white fish. This dish combines pearl couscous cooked to perfection with a rich tomato and spice sauce infused with cinnamon, allspice, cumin, and paprika. The fish gently steams on top of the couscous, ensuring a moist and delicate finish, accented by garlic-infused olive oil and fresh cilantro. Perfect as a hearty yet light meal with bright lemon wedges for an added zest.

Ingredients

Scale

Spiced Couscous Base

  • 2 cups pearl couscous
  • 1 yellow onion, peeled and quartered
  • 3 plum tomatoes, cut into wedges
  • ¼ cup extra-virgin olive oil
  • 1 cinnamon stick
  • 1 teaspoon ground allspice
  • 2 teaspoons cumin seeds
  • ½ teaspoon ground paprika
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons tomato paste
  • ⅔ cup water
  • 3 plum tomatoes, cut into wedges (remaining half)

Fish and Garnish

  • 4 skin-on sea bass, branzino or flaky white fish fillets (about 3 ounces each), halved crosswise
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground paprika
  • ⅓ cup fresh cilantro leaves and tender stems
  • 1 lemon, cut into 8 wedges

Instructions

  1. Cook the Couscous: Bring a large saucepan of salted water to a boil. Add the pearl couscous and cook over medium-high heat for 6 minutes until al dente. Drain and rinse under hot water to remove excess starch, then set aside.
  2. Prepare Tomato Mixture: Using a blender or food processor, pulse the quartered onion and half of the plum tomatoes into a coarse, loose, and saucy mixture retaining some texture.
  3. Sauté Spices: Heat ¼ cup olive oil in a large lidded skillet or saucepan over medium-high heat. Add the cinnamon stick, ground allspice, 2 teaspoons cumin seeds, ½ teaspoon paprika, and a good grind of black pepper. Fry for 1 minute until the spices become fragrant.
  4. Cook Tomato Sauce: Increase heat to high and add the blended tomato-onion mixture along with the tomato paste and 1 teaspoon salt. Fry for 7 to 10 minutes, stirring frequently, allowing the sauce to lightly caramelize and begin catching on the pan bottom. Add the remaining tomato wedges and cook for an additional 3 minutes until the sauce thickens and starts catching.
  5. Combine Couscous and Sauce: Stir in ⅔ cup water to loosen the sauce, then mix in the cooked couscous thoroughly. Reduce the heat to medium-high, cover the pan, and cook for 5 minutes to let flavors meld.
  6. Steam the Fish: Lightly season the fish fillets with ½ teaspoon salt and black pepper. Place the fish skin side up on top of the covered couscous. Cover the pan and cook for 5 minutes, allowing the fish to steam through gently. Remove from heat and let the pan sit, covered, for another 5 minutes. Peel off the fish skin before serving.
  7. Prepare Garlic-Spiced Oil: While the fish rests, heat the remaining ¼ cup olive oil in a small saucepan on medium-high heat. Add the thinly sliced garlic and remaining 1 teaspoon cumin seeds. Fry for about 1 minute until the garlic starts turning golden but not burnt. Remove from heat and stir in the remaining ½ teaspoon paprika. Pour this fragrant oil evenly over the fish and couscous.
  8. Garnish and Serve: Sprinkle fresh cilantro leaves and stems over the dish. Serve directly from the pan with lemon wedges on the side for squeezing over the fish and couscous to add bright acidity.

Notes

  • Ensure not to overcook the couscous; it should remain al dente to avoid mushiness once combined with the sauce.
  • Use skin-on fish fillets for the best flavor and to help keep the fish intact while steaming.
  • If you prefer, substitute sea bass with branzino or any other flaky white fish available.
  • The garlic oil drizzle adds aroma and flavor, so don’t skip this finishing touch.
  • Adjust the amount of spices to your heat and flavor preference, but the blend here balances warmth and depth.
  • The lemon wedges brighten the dish and complement the spices perfectly – serve them fresh.

Keywords: spiced couscous, steamed fish, pearl couscous recipe, Mediterranean fish dish, cumin tomato sauce, sea bass recipe

Find it online: https://thefoodrecipe.com/spiced-couscous-with-fragrant-steamed-fish-recipe/