Couscous au Poisson with Harissa Broth

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A classic Tunisian coastal couscous: steamed semolina served under grouper steaks and vegetables poached in a brick-red harissa and tomato broth. It is the Friday centrepiece of Sfax and Djerba. This Tunisian-inspired seafood recipe, ready in about 80 minutes, pairs grouper steaks (or sea bass), bone-in, medium couscous, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 640 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb (4 steaks) grouper steaks (or sea bass), bone-in
• 2 cups medium couscous
• 5 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 tbsp tomato paste
• 1.5 tbsp harissa paste
• 4 garlic cloves, crushed
• 1 tsp ground caraway
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 2 carrots, halved lengthwise
• 2 zucchini, cut in chunks
• 1 large potato, quartered
• 8 oz pumpkin or butternut squash, cubed
• 1 cup cooked chickpeas
• 6 cups fish stock or water
• 1 lemon
• to taste salt
• 1 tbsp butter

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rub the fish steaks with salt, half the garlic, the caraway, and lemon juice, then let them rest in the fridge for 20 minutes. 2. Heat 4 tbsp olive oil in the base of a couscoussier or a large pot. Cook the onion for 5 minutes until soft. Stir in the tomato paste, harissa, the remaining garlic, coriander, and paprika, and fry for 2 minutes until the oil turns red. 3. Pour in the stock, add the carrots and potato, and simmer for 15 minutes. 4. Meanwhile, moisten the couscous with 1/2 cup salted water and 1 tbsp olive oil, rub it between your palms, and steam it uncovered over the broth for 15 minutes. 5. Add the zucchini, squash, and chickpeas to the broth and cook for 10 minutes. 6. Slide the fish into the broth and poach gently for 10–12 minutes until it flakes. Lift out the fish and keep it warm. 7. Tip the couscous into a bowl, work in the butter and a ladle of broth to fluff it, then steam it once more for 5 minutes. 8. Mound the couscous on a platter, moisten it with broth, and arrange the vegetables and fish on top. Serve with the extra broth and lemon wedges.