Kosksi bil Hout

Name: Kosksi bil Hout
Yield: 2 servings
Cuisine: Tunisian
Ingredients: 1kg firm white fish steaks such as grouper; 500g medium couscous; 3 tbsp tomato paste; 1 tbsp harissa, 1 tsp paprika, 1 tsp ground caraway; 1 onion, chopped; 2 potatoes, quartered; 300g pumpkin, in chunks; 2 green peppers; 5 tbsp olive oil; Lemon, garlic and cumin for marinating the fish

كسكسي بالحوت/KOOS-kee bil HOOT/

Also known as: Tunisian Fish Couscous, Couscous au Poisson

About this dish

Couscous steamed over a spicy tomato broth and crowned with whole fish, a speciality of Tunisia's coastal towns.

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Ingredients

🐟1kg firm white fish steaks such as grouper

🌾500g medium couscous

🍅3 tbsp tomato paste

🌶️1 tbsp harissa, 1 tsp paprika, 1 tsp ground caraway

🧅1 onion, chopped

🥔2 potatoes, quartered

🎃300g pumpkin, in chunks

🫑2 green peppers

🫒5 tbsp olive oil

🍋Lemon, garlic and cumin for marinating the fish

Method

Serves 2

Marinate the fish in lemon juice, garlic, cumin and salt for 30 minutes.

In the bottom of a couscoussier, fry the onion in olive oil, add the tomato paste, harissa, paprika and caraway, then pour in 2 litres of water and add the potatoes, pumpkin and peppers.

Moisten the couscous with oil and water and steam it over the broth twice, rubbing it between steamings to separate the grains.

Lower the fish into the broth and poach gently for 10–12 minutes until just cooked.

Moisten the couscous with ladles of broth, pile it onto a platter and top with the fish and vegetables.

✓ What Makes it Authentic

Fish couscous is especially associated with Sfax, Djerba and the Tunisian coast, where it is made with grouper or other firm local fish.

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