Couscous (Tunisian)
Tunisia's fish couscous: couscous steamed over a harissa-fired fish broth (the distinctive red couscous of the Sahel coast), served with whole fish, potatoes and chickpeas.
What it is
Tunisia's fish couscous: couscous steamed over a harissa-fired fish broth (the distinctive red couscous of the Sahel coast), served with whole fish, potatoes and chickpeas. Ingredients: couscous, whole fish (grouper, sea bream), harissa, tomatoes, tomato paste, onions, garlic, cumin, chickpeas, potatoes, peppers, olive oil. Recipe: 1) Build a red, spicy fish broth. 2) Poach the fish and vegetables. 3) Steam the couscous over the broth until it drinks the aroma. 4) Serve grains mounded with fish on top, broth alongside. Serve: in Sfax and Monastir homes on Fridays. Flavor: fiery, oceanic, cumin-deep. History: Tunisia is the Maghreb's couscous rebel — its red fish version defies the meat-and-vegetable canon. See also: Brik, Lablabi.
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