Mediterranean Fish Couscous (Printer-Friendly)
Tender fish and pearl couscous simmered with marinated vegetables and aromatic spices for a vibrant meal.
# The Ingredients You'll Need:
→ Oils and Condiments
01 -
3 tablespoons olive oil
02 -
2 teaspoons harissa paste
03 -
2 teaspoons capers (optional)
→ Vegetables
04 -
1 cup jarred marinated vegetables (red peppers, zucchini, and/or eggplant), drained and chopped
05 -
1 medium yellow onion, thinly sliced
06 -
3 large garlic cloves, minced
07 -
1/2 cup sundried tomatoes, loosely chopped
08 -
1 pint cherry tomatoes, halved
09 -
1 cup marinated artichoke hearts, drained and roughly chopped
10 -
1/2 cup green and/or Kalamata olives, halved
11 -
2 cups fresh spinach
→ Dry Ingredients
12 -
2/3 cup pearl (Israeli) couscous
13 -
2 teaspoons smoked paprika
→ Liquids
14 -
1 3/4 cups vegetable or chicken stock
→ Protein
15 -
4 (6-ounce) skinless mild white fish fillets (cod, fluke, or halibut)
→ Seasonings
16 -
Kosher salt, to taste
17 -
Freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
Heat olive oil in a 12-inch heavy-bottomed skillet over medium heat. Add the jarred marinated vegetables and sliced onion; cook, stirring occasionally, until lightly browned for 6 to 7 minutes.
02 -
Stir in minced garlic, smoked paprika, and harissa paste. Cook for 1 to 2 minutes until fragrant.
03 -
Add stock, capers if using, sundried tomatoes, and cherry tomatoes. Bring the mixture to a boil over medium-high heat.
04 -
Stir in artichoke hearts, olives, spinach, 1 teaspoon salt, freshly ground black pepper, and pearl couscous. Reduce heat to low, cover, and simmer for 5 minutes.
05 -
Pat fish fillets dry and season both sides with kosher salt and freshly ground black pepper.
06 -
Remove lid from couscous mixture, gently place the seasoned fish fillets on top. Cover and simmer for 5 minutes.
07 -
Remove lid and simmer until couscous is tender, liquid has slightly reduced, and fish is flaky and cooked through.
08 -
Ladle the vegetable and couscous mixture into shallow bowls and top each with a fish fillet.
# Extra Tips:
01 -
Fresh or fully thawed frozen fish can be used. For a gluten-free option, substitute quinoa for Israeli couscous, increasing the simmer time by 5 minutes before adding the fish.
02 -
Marinated vegetables provide optimal flavor; alternatively, fresh zucchini, eggplant, and red peppers may be used.