A MEAL YOU CAN MAKE

Harissa fish couscous

Tomato and harissa fish stew over couscous, with adjustable warmth.

About 51 minutes · 2 servings · Hob · lidded pan · kettle · heatproof bowl and plate

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Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Fish, wheat/gluten; harissa ingredients vary. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~520 kcal · 38g protein · 74g carbohydrate · 10g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Prepare vegetables first. Check fish for bones and cut with separate utensils. Keep 175 ml of the measured water per two portions for couscous and the rest for the sauce.

  2. Start the sauce

    Warm oil. Soften onion and carrot over medium heat, then stir garlic and harissa for 1 minute. Add tomatoes and sauce water.

  3. Soften the carrot

    Partially cover and simmer gently until carrot is nearly tender.

  4. Poach the fish

    Nestle fish into the sauce. Cover and keep at a gentle simmer; avoid breaking the pieces. Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.

    Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.

  5. Get everything ready

    Place couscous in a heatproof bowl. Boil its reserved water in a kettle and pour over, using the packet ratio if different. Cover with a plate.

  6. Let the couscous swell

    Turn the fish burner off and leave covered while couscous absorbs the water.

  7. Check and serve

    Fluff couscous and check it is tender. Confirm fish doneness, squeeze lemon over the sauce and serve together.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  8. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 29 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Tunisian-inspired · quick home-pan adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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