-
1
Heat the olive oil in a large pot over a medium-high flame. Add the shallots and celery, along with a pinch of salt, and saute, stirring, until softened.
-
2
When the aromatics are soft, add the couscous, and stir to coat with oil (most couscous comes pre-toasted, so you don't need to worry about that). Add the white wine, let cook off for a moment, and then add the tomatoes, broth, saffron, and half each of the parsley and mint (set aside the remaining half to finish the dish). Add the olives, and stir to combine. Cover the pot, bring it up to a boil, and then lower the heat until it's just barely high enough to maintain a simmer. Cook until the couscous is just shy of being done, ~10 minutes.
-
3
When the couscous is still al dente, give it a stir, and place the fish fillets on top of it, season with salt, and replace the lid and continue to cook for a few more minutes, until the fish flakes and the couscous has finished cooking (the exact time will vary, depending upon your fish -- I sometimes turn off the heat and let it continue to cook in the residual steam when it's just shy of done). Taste and adjust salt if needed (between the broth and the olives you should be okay), and sprinkle with the reserved mint and parsley. Serve with lemon wedges and harissa if desired.
