Fish Couscous

1. 1

   Make a fish stock by placing the fish heads and vegetable trimmings, salt, cayenne and 5 cups water in a large pan.

2. 2

   Simmer stock for 20 minutes, then strain and reserve.

3. 3

   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.

4. 4

   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.

5. 5

   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).

6. 6

   Stir in the saffron, 1 1/2 teaspoons tabil and salt to taste. Cover and simmer for 15 minutes.

7. 7

   Add the remaining vegetables.

8. 8

   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.

9. 9

   Add the fish to the stock and simmer until cooked, about 10-12 minutes.

10. 10

    Turn the couscous out into a large bowl, breaking up any lumps with a fork.

11. 11

    To make a hot-tasting sauce, take out a ladleful of stock and stir in harissa, or paprika and cayenne, to taste.

12. 12

    Serve the stew on top of the couscous or separately.

* Per serving · 4 servings · Values may vary.