Best Fish Couscous Recipes

ONE-POT SMOKY FISH WITH TOMATO, OLIVES AND COUSCOUS

Steps:

• In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper.
• If using roasted red peppers, add them with the garlic, anchovies, paprika and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. When the wine has almost entirely evaporated, add the chicken stock, tomatoes, olives, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat.
• Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it's tender and the liquid in the pan has reduced slightly, about 5 minutes.
• Off the heat, stir in the vinegar and gently return the fish to the skillet to warm, being careful to keep it intact. Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil.

MEDITERRANEAN FISH & COUSCOUS

Steps:

• Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
• Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
• While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.

FISH STEAMED WITH COUSCOUS

Steps:

• Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
• Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
• Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
• To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

MEDITERRANEAN FISH POUCHES IN FOIL OVER COUSCOUS

Steps:

• Vegetables -- Ok, first thing lets prepare your vegetables. In a saute pan, add the eggplant and onion and cook a minute. Now add the zucchini, olives, capers, tomatoes, seasoning (go light on the salt) and just simmer for a few minutes. It will continue to cook in the pouches.
• Fish -- Get a nice sheet of foil about 10 x 10 (for each fillet) so you can fold it up basically like a present so you can add liquid without it leaking. Now, spray in inside of the foil with a little of the pam and place the fish fillet and season with a little salt and pepper if you want (not necessary).
• Topping -- top with fish fillet with a lemon slice, then the tomato vegetable mixture, then pour a little of the white wine on top of the tomatoes. Just wrap up and place on a cookie sheet for the oven or the grill.
• Bake -- 425 middle shelf for 30 minutes. Grill same timing. Depending on the thickness of your fish and the amount of filling it can take 30-40 minutes.
• Couscous -- I like to use broth to cook, but water will be fine. Just in the microwave in the bowl you are serving it in, garnish with a little parsley if you want and olive oil.

FISH ON PINEAPPLE PLANKS WITH COUSCOUS

Steps:

• Heat broiler. Arrange pineapple rounds on a rimmed baking sheet in pairs, overlapping slightly, to form planks. Lay a fillet on each pineapple plank and season with salt and pepper. Broil until pineapple is browned at edges and fish is opaque throughout, 5 to 7 minutes.
• Meanwhile, cook couscous according to package instructions. Add lime zest and fluff with a fork. Stir together lime juice, oil, agave nectar, and jalapeno; season with salt and pepper. Drizzle fish and pineapple with lime dressing and serve with couscous.

MEDITERRANEAN FISH AND VEGETABLE FOIL PACKETS SERVED OVER COUSCOUS

Steps:

• Preheat oven to 425 degrees F. Lay two 20-inch sheets of aluminum foil on top of each other. Place fish in the center and season with salt and pepper.
• Put next 7 ingredients in a bowl and toss with 2 tsp. each lemon juice, extra virgin olive oil, and white wine and sprinkle with dried herbs. Place over top the fish and lay the lemon slices across the vegetables. Fold up the sides of the foil and pinch at the top to create a pouch. Make sure the sides are sealed as well. Bake for about 20 minutes or until fish is fully cooked.
• While the fish is baking, line the edge of your serving bowl with the cucumber ribbons. Put the cooked and fluffed couscous in the center. Slide fish and vegetables on top of the couscous and add remaining 1 tsp. each lemon juice and extra virgin olive oil, roasted red and yellow bell pepper strips, green pepper, carrots, feta cheese, and parsley.

CRISPY ZA'ATAR FISH WITH ISRAELI COUSCOUS, SWISS CHARD, AND FETA

Steps:

• In a small saucepan, cook couscous according to package directions, seasoning it with 1/2 teaspoon salt. Once cooked, drain the couscous and transfer to a medium bowl.
• While the couscous is cooking, drizzle 1 tablespoon oil over both sides of fish fillets and season with 1 teaspoon salt and 1/2 teaspoon pepper. Rub each side of each fillet with 1 teaspoon za'atar.
• Heat a large non-stick skillet over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add fish to skillet, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes. Flip fish and cook until fish is opaque and flakes easily with a fork, 1 to 2 minutes more. Transfer fish to a rimmed baking sheet or plate.
• Add chard stems and wine to pan; cook for 30 seconds. Stir in chard leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cover and cook until chard leaves are wilted, 2 to 3 minutes more.
• Add chard mixture to bowl with couscous. Fold in pomegranate seeds, olives, feta, and remaining 1/2 tablespoon oil. Squeeze lemon half over the mixture and toss to combine; taste and adjust seasoning.
• Divide couscous mixture among four plates and top with fish fillets, skin-side up.

FISH AND COUSCOUS STUFFED MEDITERRANEAN CABBAGE ROLLS

Steps:

• Homemade Greek Seasoning -- You can make a batch of this up and put in a small spice jar. Once you try this, you will always keep some on hand.: 1 1/2 teaspoons dried oregano, 1 teaspoon dried mint, 1 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/2 teaspoon dried minced onion, 1/4 teaspoon dried minced garlic. Options, you can add some lemon pepper, or marjoram, but that is my favorite combination that I use.
• Cabbage -- In a large pot, bring salted water up to a boil and add the cabbage. Blanch, or cook the cabbage just until the leaves are tender or no longer stiff and easy to work work. It should take about 3-4 minutes. Now don't get rid of that water, just turn it off for now. Once the cabbage is cool enough to handle remove the outer leaves, the ones that are soft and no longer stiff. As you get in to the smaller leaves they will be stiffer, so heat up the water to a boil and put the cabbage back in to finish blanching the remaining cabbage, just another 2-3 minutes. Once cool, take off the leaves.
• Set all the leaves off to the side to cool. And don't worry if they are all different sizes, that is just the way stuffed cabbage is. Each stuffed leaf will be a bit different.
• NOTE: Don't throw that water out yet. We use it one more time.
• Fish -- Now you can use a variety of methods, but since you already have hot boiling water from the cabbage, why get rid of it. I simply put a steamer basket (or you can use a colander or even a strainer; I have even used a small grate) over the top, cut my fish fillets into 3" pieces, easier to work with, and add to the steamer basket. Put a lid or foil over the top and just cooked until slightly tender, but not too long. Usually 4-5 minutes is all you need. Remove and let cool.
• Couscous -- Now you can use your favorite brand. Simply follow the directions on the package. My method is to bring a bowl of water up to a boil in the microwave. Remove, add the couscous, cover with plastic wrap and you are done. You want approximately 1 1/2 cups cooked couscous, a little more or less is fine. Just set to the side.
• Vegetable Filling -- In a medium saute pan, heat to medium high and add the olive oil. Add the peppers, onion, celery, and garlic and cook 3-4 minutes until the vegetables begin to soften and the onion gets opaque. Then add in the scallions, parsley, Greek seasoning and olives and just stir to combine all the flavors. Remove to the side.
• Fish filling -- Take you fish and use your fork to flake the fish. I just roughly flake it, it will fall apart as you mix it with the other ingredients. To the couscous, just remove the plastic wrap or fork to "fluff up." Then add the fish, sauteed vegetables, lemon juice and zest, and the egg to the couscous. Mix well. Your filling is done.
• Sauce -- The sauce can simmer as you roll your cabbage leaves. In a medium to large pot bring to medium heat and add the olive oil and then the onions and garlic. Cook for just 2-3 minutes until the onions begin to soften. Deglaze the pan with the white wine and then add in the tomatoes and Greek seasoning. Stir well and then add in the artichoke hearts. Just reduce the heat to low and let it simmer.
• Rolls -- Now the fun part. Lay out the cabbage leaves and put a good spoon of the couscous mixture to the center of the leaf. I fold one end over (the smaller end), then tuck in the 2 sides, and finish rolling. Just like you would make a sandwich wrap. Secure with a toothpick and you are done.
• If you have any filling left, don't throw it out. Save it and reinvent it. Add some feta cheese and fresh tomatoes and serve as a cold salad over a bed of lettuce or stuff in a tomato for a quick healthy lunch or dinner.
• Casserole -- I like to bake mine in a large casserole dish, I add all the cabbage leaves and then top with the simmered tomato and artichoke sauce. In a 350 degree oven, cover and bake 30-40 minutes until the cabbage is very tender and all the filling reheats.
• Serve -- Make sure to serve 2-3 leaves per person and top with extra tomato sauce and the black olives as a garnish. Some crusty bread and you have a great dinner. I love to start with a bowl of creamy potato soup, I made earlier, so just reheat. It makes a nice Sunday Comfort Food Meal for a cold chilly day.

JOHN'S CITRUS FISH, SAVOY CABBAGE AND COUSCOUS WITH PEAS AND CHIVES

Steps:

• Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally.
• Cut ends off citrus, either grapefruit or oranges. Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work. Once cleaned of skins, cut the sections of the fruit away from the membranes.
• Season the fish with salt and pepper and grapefruit or orange zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque. Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute. Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus.
• While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place. Let stand 5 minutes then uncover and fluff with a fork. Transfer to a serving dish.
• Place cabbage in a serving dish. Uncover fish. Pour citrus and sauce over fish and serve.

COUSCOUS & FISH IN A BAG

Steps:

• Heat oven to 180C/fan 160C/gas 4. Fold a large sheet of foil or baking paper in half and tightly fold one side to seal. Grate the lemon zest and mix with the couscous, pine nuts, courgette and dill. Season well, then tip into the open 'bag'. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
• Lay the haddock on top of the couscous, top with the lemon slices, then carefully pour over the lemony stock. Fold the remaining open sides tightly. Bake for 20-25 mins, depending on how thick your fish is, until the fish is cooked and couscous is fluffy.

FISH STEW WITH SAFFRON COUSCOUS

Steps:

• In a medium saucepan, bring 2 cups stock to a boil over high heat. Place couscous, cinnamon, and saffron in a large bowl. Pour boiling stock over couscous; cover bowl tightly with plastic wrap and let stand in a warm spot for 5 minutes.
• Uncover and fluff couscous with a fork; let stand until all liquid has been absorbed. Remove cinnamon stick and discard. Stir in 1 tablespoon olive oil, pine nuts, and raisins; season with salt and pepper. Set aside and keep warm.
• In a large skillet, heat remaining 1/4 cup olive oil over medium-high heat. Add halibut or bass and cook, stirring, about 3 minutes. Add clams, mussels, and tomatoes; stir to combine. Add garlic, pepper flakes, and shrimp. Carefully add wine and remaining cup fish stock; cook until clams and mussels open. Stir in calamari and cook for 30 seconds.
• To serve, divide couscous evenly between 4 plates and top with seafood mixture. Drizzle with olive oil and garnish with parsley; serve immediately.

SUMAC FISH & COUSCOUS SALAD (21 DAY WONDER DIET: DAY 3)

Steps:

• Spray medium pan with cooking oil; cook onion and garlic over heat, stirring, 1 minute. Add zucchini and tomatoes; cook, stirring occasionally, about 1o minutes or until vegetables soften. Remove from heat, stir in mint.
• Bring stock to a boil in a small saucepan; remove from heat, stir in couscous, stand 5 minutes. Stir into zucchini mixture.
• Meanwhile, preheat grill. Sprinkle fish with sumac; grill until cooked, turning once.
• Serve couscous topped with fish and lemon wedges.

FISH COUSCOUS

Steps:

• Make a fish stock by placing the fish heads and vegetable trimmings, salt, cayenne and 5 cups water in a large pan.
• Simmer stock for 20 minutes, then strain and reserve.
• Meanwhile, prepare the couscous for steaming. Place grains in a large bowl with 2 1/2 cups water. Stir well and set aside for 10 minutes. Fluff up the grains between your fingers to get rid of any lumps. Sprinkle with 2 tablespoons of the oil.
• Heat remaining oil in a large heavy pan and saute the onions until golden. Add the celery, carrots, turnips and the stock, adding water, if necessary, to make up 2 quarts.
• Make the tabil: pound all tabil ingredients in a mortar, then dry in a preheated oven at 200 degrees F for about half an hour. When very dry, grind to a fine powder (keeps up to 4 months if stored in an airtight container).
• Stir in the saffron, 1 1/2 teaspoons tabil and salt to taste. Cover and simmer for 15 minutes.
• Add the remaining vegetables.
• Place the couscous into a steamer, or in a colander lined with cheesecloth to fit on top of the pan, and simmer for 10 minutes. Check the liquid level and add more water if necessary, keeping it at a steady simmer so that the steam penetrates the couscous.
• Add the fish to the stock and simmer until cooked, about 10-12 minutes.
• Turn the couscous out into a large bowl, breaking up any lumps with a fork.
• To make a hot-tasting sauce, take out a ladleful of stock and stir in harissa, or paprika and cayenne, to taste.
• Serve the stew on top of the couscous or separately.

FISH FILLETS WITH HERBS, ZUCCHINI, AND WHOLE-WHEAT COUSCOUS

Steps:

• Preheat oven to 425 degrees. Pulse scallions, cilantro, mint, oil, ginger, coriander, and 1/2 teaspoon salt in a food processor until a coarse paste forms. Season with pepper.
• Toss zucchini with 3 tablespoons herb paste in a bowl. Spread onto a rimmed baking sheet. Roast for 5 minutes.
• Rub remaining herb paste onto both sides of fish fillets. Push zucchini to edges of baking sheet, and arrange fish in center, leaving about 1/2 inch between each fillet. Roast until fish is opaque and semi-firm to the touch, about 15 minutes. Meanwhile, prepare couscous according to package directions. Serve fish and zucchini over couscous.

COUSCOUS-BREADED FISH FINGERS

Steps:

• Cut fillets into lengthwise fingers.
• Place couscous in a bowl and pour over boiling water. Cover and allow to stand for 5 minutes.
• Separate couscous grains with a fork; this will have to be done gently (mix looks a little like bread crumbs when finished). Add lemon and lime zests, paprika, onion salt, and pepper; mix. Transfer mixture to a flat tray.
• Dust fish with flour, dip in beaten eggs, and toss in couscous mixture. Place in the refrigerator for 15 minutes.
• Heat oil in a frying pan over medium heat. Cook fish fingers in the hot oil, working in batches and adding more oil as needed, until golden and fish flakes easily with a fork, about 4 minutes on each side.

FISH IN POUCH/FOIL WITH COUSCOUS

Steps:

• Preheat oven to 425 degrees F. Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).

FISH COUSCOUS

Steps:

• Combine the oil, garlic, and chiles in a large saucepan or casserole and place over medium heat. Cook, stirring occasionally, until fragrant, about 15 seconds. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Then stir in the carrots, celery, potatoes, bay leaves, and cumin; stir once or twice. Add 1 quart water (or fish stock if you have it) and bring to a boil, then lower the heat to maintain a steady simmer.
• Stir in the tomatoes and saffron if you're using it and raise the heat again; cook, uncovered, until the tomatoes break down, about 10 minutes. Add some salt and pepper along with the paprika; taste and add more of any of these, along with cayenne if necessary (the dish should be slightly hot). Cover and cook until the vegetables are just about tender.
• Add the fish and the zucchini. (If you are steaming the couscous over the stew, set that up also and cover.) Simmer the fish for about 20 minutes, or until it is cooked through (a thin-bladed knife inserted into its center will meet little resistance).
• Toss the couscous with some of the cooking broth to soften it. Place it on your serving dish and top with the stew. Garnish and serve.

FISH IN COCONUT MILK WITH COUSCOUS

Steps:

• Peel the shrimp and use the shells to prepare a broth by boiling them with water to cover, salt and pepper. Bring to a boil, lower the heat and simmer for 15 minutes. Drain and reserve. Heat the olive oil in a heavy saucepan, add garlic and lay fish in one layer in the bottom. Add the onions and tomatoes, sauté until almost cooked (10 min depending on the thickness of the fish), add shrimp and cook another 5 minutes. Add the cocnut milk and heat through.(Don't stir so the fish won't fall apart.) Keep warm. Remove 2 cups of the sauce and use it to prepare couscous (according to manufactures instructions in box). Serve immediately.

CITRUS FISH WITH BELL PEPPER COUSCOUS

Steps:

• 1) In a shallow dish: combine 2 Tbs olive oil, parsley,lemon & lime juices, zests, hot sauce, thyme. Add fish & marinate for 25 minutes. 2) Meanwhile,in medium pan heat 1 tbs olive oil over medium heat. Add the bell pepper & scallions- cook until softened, 3-4 minutes. Add the chicken broth & bring to a boil over high heat. Stir in couscous, cover & keep warm. 3) Grill the fish until cooked through, about 3 minutes each side. 4) Fluff the couscous, then mix in the chopped orange. Serve with fish. *Mild-good!

FISH COUSCOUS W/ONION T'FAYA (ZWT-9 - MOROCCO)

Steps:

• Place raisins in a sml bowl & cover w/warm water. Let soak for 10 min, drain & set aside.
• Crush saffron & salt together in a mortar & pestle until a coarse powder forms. (Alternatively, place saffron & salt on a cutting board & use the flat side of a chef's knife to grind into a coarse powder.) Then combine w/ginger, turmeric, allspice, nutmeg, cinnamon & pepper in a sml bowl.
• Heat 2 tbsp olive oil & butter in a Dutch oven over med-heat. Add the spice mixture & cook (stirring) until the mixture starts to foam. Add onions, sugar & the plumped raisins. Cook (stirring occ) until the onions turn light brown (20-25 min). Add 1 cup broth & nestle fish into the onion mixture. Cover & cook until the fish is flaky (8-10 min). Remove from the heat & season w/pepper. Cover & set aside.
• Meanwhile, heat canola oil in a sml skillet over med-high heat. Add almonds & cook (stirring) until just beginning to turn golden (about 1 min). Drain on paper towels.
• Bring the remaining 1 1/3 cups broth & the remaining 2 tbsp olive oil to a boil in a sml saucepan. Add couscous in a stream. Stir once, cover, remove from heat, let stand 5 min & fluff w/a fork.
• To serve: Mound the couscous on a shallow platter. Top w/the fish & onion t'faya & sprinkle the almonds on top.
• "INGREDIENT NOTE: The dried stigma from saffron adds flavor & a golden color to a variety of Middle Eastern, African & European foods. Find it in the spice section of supermarkets, gourmet shops & at tienda.com. It will keep in an airtight container for several yrs.".