Spiced Couscous with Fragrant Steamed Fish Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
