Kesksou bel Hout wal Tomatish Recipe

Name: Kesksou bel Hout wal Tomatish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups couscous; 3 cups warm water; 1/21 teaspoon salt; 3 tablespoons extra-virgin olive oil; 3 tablespoons butter or extra oil; 3 cloves garlic, finely chopped; 2 tablespoons extra-virgin olive oil; 1 1/2 pounds large ripe tomatoes, peeled and chopped; Salt and pepper; 2 teaspoons sugar; 1 1/4 inches fresh gingerroot, grated, or crushed in a garlic press to extract the juice; Pinch of chili flakes or powder (optional); A 14-ounce can chickpeas, drained; 1 1/2 tablespoons raisins (optional); 1 1/2 pounds fish steaks or fillets, skinned; 1/2 pound large shrimp, shelled; 1/3 cup chopped flat-leaf parsley; 1/3 cup chopped cilantro

Servings: persons

3 cups couscous
3 cups warm water
1/21 teaspoon salt
3 tablespoons extra-virgin olive oil
3 tablespoons butter or extra oil
3 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
1 1/2 pounds large ripe tomatoes, peeled and chopped
Salt and pepper
2 teaspoons sugar
1 1/4 inches fresh gingerroot, grated, or crushed in a garlic press to extract the juice
Pinch of chili flakes or powder (optional)
A 14-ounce can chickpeas, drained
1 1/2 tablespoons raisins (optional)
1 1/2 pounds fish steaks or fillets, skinned
1/2 pound large shrimp, shelled
1/3 cup chopped flat-leaf parsley
1/3 cup chopped cilantro

1
Prepare the grain as described in An Easy Way of Preparing Quick-Cooking Couscous in the Oven (page 376), using the quantities given in the ingredients list above, and olive oil instead of vegetable oil.
2
Saute the garlic in the oil for a few seconds.
3
Add the tomatoes, salt, pepper, sugar, ginger, chili if using, chickpeas, and raisins if using, and simmer 15 minutes.
4
Put in the fish and cook 34 minutes.
5
Add the shrimp and cook 34 minutes more, or until the fish flakes when you cut into it.
6
Add the parsley and cilantro towards the end.
7
Serve hot, poured over the hot couscous.
8
For a hot Tunisian version, add 1 teaspoon or more harissa (page 464) to the sauce and omit the chili pepper.
9
Garnish with 8 green or black olives.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups couscous, 3 cups warm water, 1/21 teaspoon salt, 3 tablespoons extra-virgin olive oil, and more.

Yes, Kesksou bel Hout wal Tomatish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kesksou bel Hout wal Tomatish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions