Mediterranean Fish with Couscous

This Mediterranean Fish with Couscous is a vibrant and wholesome dish that brings together tender white fish and a colorful array of marinated vegetables. It’s designed for quick weeknight dinners yet feels special enough for company, combining fragrant spices with fresh ingredients and a satisfying texture from pearl couscous.

I first made this on a chilly evening and was immediately hooked by how the fish stayed perfectly moist while soaking up all the flavors from the veggies and couscous. Now it’s my go-to comfort meal when I want something light but hearty.

Ingredients

• Olive oil: essential for sautéing and bringing out the richness in the vegetables, go for extra virgin for best flavor
• Jarred marinated vegetables: such as red peppers, zucchini, or eggplant contribute tang and a soft texture but fresh zucchini and peppers can substitute if needed
• Yellow onion: provides a sweet base, slice thin so it softens quickly and integrates with other ingredients
• Garlic cloves: add bright pungency, fresh minced garlic works best for that punch of flavor
• Smoked paprika: adds depth and a smoky aroma, choose Spanish smoked paprika if you can find it
• Harissa paste: imparts a mild warmth and complexity, adjust amount by your spice tolerance
• Vegetable or chicken stock: the cooking liquid that infuses the couscous and fish, use low sodium to control seasoning
• Capers: optional but give bursts of briny sharpness to balance the richness
• Sundried tomatoes: create sweet, concentrated tomato flavor, chop loosely so they meld well
• Cherry tomatoes: fresh and juicy, they add a light pop and freshness
• Marinated artichoke hearts: contribute a subtle tanginess and meaty texture
• Green and Kalamata olives: halved to release salty brine and texture variety
• Fresh spinach: wilts quickly adding color and a mild earthiness
• Kosher salt and freshly ground black pepper: essential for seasoning throughout
• Pearl Israeli couscous: provides a chewy bite different from regular couscous, look for quality brand to avoid mushiness
• White fish fillets: mild options such as cod, fluke or halibut work best for delicate flavor and firm texture

Step-by-Step Instructions

Sauté the Vegetables and Onion:

Heat olive oil in a large heavy-bottomed skillet over medium heat. Add the chopped marinated vegetables and sliced onion. Cook, stirring occasionally, until they brown lightly about 6 to 7 minutes. This softens the veggies and builds a rich base.

Add Garlic and Spices:

Stir in minced garlic, smoked paprika, and harissa paste. Cook for 1 to 2 minutes until fragrant. This step releases the spices’ oils intensifying the dish’s flavor.

Simmer with Stock and Tomatoes:

Pour in the vegetable or chicken stock, add capers if using, sundried tomatoes, and halved cherry tomatoes. Bring to a boil over medium-high heat to meld flavors.

Incorporate Artichokes, Olives, Spinach and Couscous:

Stir in marinated artichoke hearts, olives, fresh spinach, 1 teaspoon salt and pepper to taste. Add pearl couscous and reduce heat to low. Cover with a lid and let simmer for 5 minutes so the couscous absorbs liquid and greens wilt.

Prepare and Season the Fish:

While couscous cooks, pat fish fillets dry with paper towels and season both sides generously with kosher salt and black pepper.

Add Fish to the Skillet:

Remove lid from the skillet, gently place fish fillets on top of the couscous and vegetable mixture. Cover again and simmer for another 5 minutes.

Finish Cooking and Serve:

Remove lid and simmer briefly until couscous is tender, the liquid has slightly reduced, and the fish flakes easily with a fork. Serve in shallow bowls with plenty of the vegetable broth and top each with a fish fillet.

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I love the harissa paste because it brings a subtle warmth without overpowering the other flavors. One family dinner, my partner declared this may be the best fish dish I'd ever made and asked me to keep it in regular rotation. It’s an easy recipe that feels like a special treat.

Storage Tips

Store leftovers in an airtight container in the refrigerator up to three days. Reheat gently over low heat on the stove to avoid overcooking the fish. Separate reheating of fish fillets and couscous mixture helps maintain their textures better.

Ingredient Substitutions

Quinoa can replace pearl couscous for a gluten-free version, though it takes slightly longer to cook and will stick to the fish so serve carefully. Fresh zucchini, red peppers, and eggplant can replace jarred marinated vegetables if you prefer a lighter flavor. Smoked paprika can be swapped with regular paprika but the smoky element adds great depth.

Serving Suggestions

Serve with a wedge of lemon to brighten the dish. A side of crusty bread or a light green salad balances the meal beautifully. Drizzle extra olive oil or a dollop of Greek yogurt for added richness if desired.

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Cultural Context

This dish draws inspiration from Mediterranean cuisine that celebrates fresh vegetables, herbs, and healthy olive oil. It showcases how straightforward seafood preparations with layers of veggies and spices can deliver bold flavors while staying light and wholesome.

Frequently Asked Questions

→ Can I use frozen fish for this dish?

Yes, frozen fish can be used but ensure it’s fully thawed before cooking to achieve even cooking and optimal texture.

→ Is Israeli pearl couscous necessary?

Israeli couscous is recommended for its texture, but quinoa can be substituted for a gluten-free option with a slightly longer cooking time.

→ What vegetables work best in this preparation?

Marinated vegetables like red peppers, zucchini, and eggplant bring depth, though fresh versions of these can be used as well.

→ How do I know when the fish is cooked through?

The fish should be flaky and opaque when done; gently check by pressing the fillet to confirm tenderness.

→ Can the spice levels be adjusted?

Absolutely, you can modify the amount of smoked paprika and harissa paste to suit your preferred heat and flavor intensity.