Fish Couscous
Dive into a world of bold, coastal flavors with this Fish Couscous recipe, a vibrant Mediterranean-inspired dish that combines tender, flaky fish fillets with a hearty vegetable stew and fluffy couscous. Featuring seasoned cod or snapper delicately cooked in a savory sauce of tomatoes, cumin, and paprika, this comforting one-pot meal is as nutritious as it is delicious. With pops of freshness from cilantro and zesty lemon juice, it's perfectly balanced and ready to impress. Ideal for busy weeknights, this recipe comes together in just 50 minutes and serves four hungry diners. Serve it as a wholesome weeknight dinner or a show-stopping centerpiece at your next gathering. Whether you're craving clean, bright flavors or something soul-warming, Fish Couscous delivers a satisfying, healthful meal that's bursting with Mediterranean charm.
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Recipe Information
Ingredients
- 2 cups couscous
- 1 pound fish fillets (preferably cod or snapper)
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 cup canned diced tomatoes, with juice
- 3 cups fish stock or water
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 2 cups water, for preparing couscous
Instructions
Prepare the couscous by boiling 2 cups of water in a medium saucepan. Remove the saucepan from the heat, stir in the couscous, cover, and let it sit for 5 minutes or until the water is absorbed. Fluff with a fork and set aside.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for 3–4 minutes until it becomes translucent. Then, add the minced garlic and cook for another 1 minute until fragrant.
Toss in the diced carrot and zucchini, and cook for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the canned diced tomatoes with their juice, fish stock (or water), cumin, paprika, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a gentle simmer.
Cut the fish fillets into large chunks (about 2-inch pieces) and season them lightly with salt and pepper.
Nestle the fish pieces into the simmering sauce. Spoon some of the sauce over the fish and cover with a lid. Let it cook for 8–10 minutes, or until the fish is cooked through and easily flakes with a fork.
While the fish is cooking, drizzle the remaining 1 tablespoon of olive oil over the fluffed couscous and gently mix it in.
Once the fish is ready, stir in the lemon juice and sprinkle with chopped cilantro for a burst of fresh flavor.
To serve, spoon a generous portion of couscous onto each plate and ladle the fish and vegetable stew on top. Optionally, garnish with extra fresh cilantro or a wedge of lemon.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 17.8 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 353 mg | 27% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3267 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
