Couscous au Poisson — Print Recipe

Fluffy steamed couscous served with a fragrant tomato-based fish stew loaded with vegetables and spiced with cumin and coriander. This coastal Mauritanian specialty celebrates the Atlantic bounty.

Ingredients

500g couscous
600g firm white fish fillets
3 tomatoes, chopped
2 carrots, chunked
1 eggplant, cubed
2 turnips, quartered
200g cabbage, chopped
1 onion, diced
3 tbsp tomato paste
2 tsp cumin
1 tsp coriander
1 scotch bonnet pepper
3 tbsp vegetable oil
Salt to taste
6 cups water

Instructions

1 Prepare the vegetable broth by sauteing onion in oil, adding tomato paste, spices, and water. Bring to a boil.
2 Add carrots, turnips, and eggplant to the broth. Simmer for 20 minutes until partially tender.
3 Meanwhile, steam couscous in the top of a couscoussier, fluffing and re-steaming twice for maximum lightness.
4 Add cabbage and whole scotch bonnet to the broth, then gently lay fish fillets on top. Cover and cook 15 minutes.
5 Carefully remove fish to avoid breaking. Taste broth and adjust seasoning with salt and cumin.
6 Mound couscous on a large platter, arrange fish and vegetables on top, and ladle broth over everything.

Did You Know?

Nouakchott fishermen traditionally receive a portion of couscous au poisson from families as payment for the freshest catch.