About This Dish
A coastal variation of Morocco's national dish that replaces the traditional lamb with fresh catch from the Atlantic. Popular in Essaouira, Safi, and Agadir, fish couscous features firm white fish steaks and sometimes prawns, simmered in a spiced tomato and pepper broth with fennel and celery. The broth is lighter and more aromatic than the meat version, with chermoula adding its characteristic punch of cilantro and cumin. This dish proves that couscous is endlessly adaptable and that Morocco's coastal communities have their own distinct culinary identity.
Ingredients
- 500 g Couscous (medium grain)
- 800 g Firm white fish steaks (sea bass or grouper)
- 4 Tomatoes, chopped
- 2 Bell peppers, sliced
- 2 Carrots, sliced
- 1 Fennel bulb, sliced
- 2 Celery stalks, chopped
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 3 tbsp Chermoula paste
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Paprika
- 3 tbsp Olive oil
- 40 g Butter
- to taste Salt and pepper
- 6 cups Water
Instructions
- 1
Marinate fish steaks in chermoula for 30 minutes.
- 2
Cook onion, garlic, tomatoes, and tomato paste in olive oil for 10 minutes.
- 3
Add water, carrots, fennel, celery, cumin, paprika, salt, and pepper. Simmer 30 minutes.
- 4
Steam couscous three times over the broth, raking with butter between each.
- 5
Add bell peppers to the broth for the last 15 minutes.
- 6
Add marinated fish steaks gently. Cook 10-12 minutes until fish is just cooked through.
- 7
Mound couscous, top with fish and vegetables, ladle broth generously.
Tips & Tricks
- Choose thick, firm fish steaks that will not fall apart during cooking.
- Add fish at the very end — overcooked fish ruins the dish.
- The broth should be slightly spicy and bright with tomato.