Spiced Couscous with Fragrant Steamed Fish Recipe

Introduction

This spiced couscous with fragrant steamed fish is a vibrant and flavorful dish that brings together warm spices, tender fish, and fresh herbs. It’s perfect for a comforting weeknight dinner or an impressive meal for guests. The combination of fragrant spices and juicy tomatoes enhances the delicate fish beautifully.

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

1. 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 the couscous under hot water, then set aside.
2. Step 2: Using a blender or food processor, pulse the onion and half of the tomatoes into a coarse mixture. It should be loose and saucy but still have some texture.
3. Step 3: Heat 1/4 cup of olive oil in a large lidded skillet or saucepan over medium-high heat. Add the cinnamon stick, allspice, 2 teaspoons cumin seeds, 1/2 teaspoon paprika, and a good grind of black pepper. Fry for 1 minute until fragrant.
4. Step 4: Increase 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 lightly caramelizes and begins to catch at the bottom of the pan. Add the remaining tomato wedges and cook for about 3 more minutes, until the sauce starts to catch.
5. Step 5: Stir in 2/3 cup water to loosen the sauce, then stir in the couscous. Reduce heat to medium-high, cover, and cook for 5 minutes.
6. Step 6: Lightly season the fish with 1/2 teaspoon salt and some black pepper. Place the fish skin side up on top of the couscous. Cover and cook for another 5 minutes until the fish steams through. Remove from heat and let it sit, covered, for 5 minutes, then peel off the skin.
7. Step 7: While the fish is resting, heat the remaining 1/4 cup olive oil in a small saucepan over medium-high heat. Add the sliced garlic and the remaining 1 teaspoon cumin seeds. Fry for 1 minute until the garlic just starts to turn golden. Remove from heat, stir in the remaining 1/2 teaspoon paprika, then pour the fragrant oil over the fish.
8. Step 8: Sprinkle with fresh cilantro and serve straight from the pan with lemon wedges on the side for squeezing over.

Tips & Variations

• For extra depth, toast the cumin seeds lightly before adding to the oil to enhance their aroma.
• You can substitute sea bass with other flaky white fish like cod or tilapia if preferred.
• If you like it spicier, add a pinch of chili flakes to the tomato sauce during cooking.
• Fresh lemon juice adds brightness, but a splash of pomegranate molasses can also complement the spices nicely.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat, adding a little water if needed to keep the couscous moist. Fish is best eaten fresh but can be reheated carefully to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of pearl couscous?

Regular couscous has a lighter, finer texture and cooks faster but may become mushy when steamed with the fish. Pearl couscous holds its shape better and offers a chewier bite, which works best for this recipe.

What if I don’t have fresh cilantro?

If fresh cilantro isn’t available, you can substitute with fresh parsley or a small amount of fresh mint for a different but still fresh herb note. Avoid dried herbs as they won’t provide the same brightness.

Spiced Couscous with Fragrant Steamed Fish Recipe

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★★★★★

4.8 from 116 reviews

This Spiced Couscous with Fragrant Steamed Fish is a vibrant and aromatic dish featuring pearl couscous cooked to al dente and combined with a richly spiced tomato sauce. Topped with tender, skin-on sea bass fillets steamed gently on the couscous, finished with a garlicky, cumin-infused olive oil and fresh cilantro, this recipe offers a flavorful Mediterranean-inspired meal perfect for any occasion.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Spiced Couscous

• 2 cups pearl couscous
• 1 yellow onion, peeled and trimmed, quartered
• 3 plum tomatoes, each cut into 8 wedges (half used blended, half kept for wedges)
• ½ 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
• Fine sea salt and black pepper to taste
• ⅔ cup water

Fish

• 4 skin-on sea bass, branzino or other flaky white fish fillets (about 3 ounces each), halved crosswise
• 8 garlic cloves, thinly sliced
• ⅓ cup fresh cilantro leaves and tender stems
• 1 lemon, cut into 8 wedges

Instructions

1. Cook 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, then set aside.
2. Prepare Tomato Mixture: Using a blender or food processor, pulse the quartered yellow onion and half of the plum tomatoes into a coarse, saucy mixture that still has some texture.
3. Spice Frying Base: Heat ¼ cup of olive oil in a large lidded skillet or saucepan over medium-high heat. Add the cinnamon stick, ground allspice, 2 teaspoons of cumin seeds, ½ teaspoon paprika, and freshly ground black pepper. Fry for 1 minute until the spices become fragrant.
4. Cook Tomato Sauce: Increase heat to high and add the blended onion and tomato mixture, tomato paste, and 1 teaspoon salt to the skillet. Fry for 7 to 10 minutes, stirring frequently, until the sauce lightly caramelizes and starts to stick to the bottom of the pan. Add the remaining tomato wedges and cook for an additional 3 minutes until the sauce again begins to catch.
5. Combine Couscous and Sauce: Stir in ⅔ cup of water to loosen the sauce, then fold in the cooked couscous. Reduce heat to medium-high, cover the skillet, and cook for 5 minutes to allow flavors to meld.
6. Steam the Fish: Lightly season the fish fillets with ½ teaspoon salt and black pepper. Place them skin side up on top of the couscous in the pan. Cover and cook for 5 minutes to steam the fish through. Remove from heat and let the dish sit covered for 5 minutes; then carefully peel off the fish skin.
7. Prepare Garlic Cumin Oil: While the fish rests, heat the remaining ¼ cup olive oil in a small saucepan over medium-high heat. Add the thinly sliced garlic and the remaining 1 teaspoon of cumin seeds. Fry for 1 minute until the garlic begins to turn golden. Remove from heat, stir in the remaining ½ teaspoon paprika, and pour the fragrant oil over the fish and couscous.
8. Finish and Serve: Sprinkle the dish with fresh cilantro leaves and tender stems. Serve directly from the pan with lemon wedges on the side to squeeze over the fish and couscous as desired.

Notes

• Ensure the fish fillets are skin-on to help them steam properly and retain moisture.
• Use pearl couscous for best texture; regular couscous will have a different cooking time and final texture.
• Adjust the spice levels by varying the amount of paprika and black pepper according to your preference.
• The caramelized tomato sauce adds depth; do not rush this step for the richest flavor.
• Serve with extra lemon wedges for a bright, fresh finish.
• This dish pairs well with a simple green salad or grilled vegetables.

Keywords: spiced couscous, steamed fish, sea bass recipe, Mediterranean fish dish, pearl couscous recipe, cumin and garlic fish, healthy fish dinner