Fish Couscous

Ingredients

• 800 g (1.75 lb)firm fish
• 400 g (14 oz)couscous
• 3 tbspchermoula
• carrots, zucchini, peppers, tomatoa mix
• 1 cupchickpeas — optional
• 1 1/2 tspsalt
• 1/2 tspblack pepper

Method

1. Begin by preparing the vegetable-chermoula broth. In a large pot, add a mix of chopped carrots, zucchini, and peppers along with a diced tomato. Pour in enough water to cover the vegetables, then stir in 3 tablespoons of chermoula, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer over medium heat, allowing the vegetables to soften and the flavors to meld together. The broth should have a fragrant aroma and a slightly thickened consistency from the chermoula.
2. While the broth simmers, prepare the couscous. Place 400 g (14 oz) of couscous in a large bowl. Gradually add just enough boiling water to cover the couscous, then cover the bowl with a lid or a plate to trap the steam. Allow the couscous to absorb the water and steam for about 5 minutes. Fluff the couscous with a fork to separate the grains, ensuring it is light and airy.
3. Once the vegetables in the broth are tender, add 1 cup of chickpeas to the pot. Let them warm through in the simmering broth, which will enhance their flavor and texture. The chickpeas should be soft yet still hold their shape.
4. Prepare to poach the fish by ensuring the broth is at a gentle simmer, not a rolling boil, to avoid breaking the fish apart. Gently place 800 g (1.75 lb) of firm fish into the broth. Poach the fish until it is opaque and flakes easily with a fork, which indicates it is cooked through. The fish should absorb the flavors of the broth without becoming dry.
5. To serve, mound the steamed couscous onto a large serving platter, creating a bed for the fish and vegetables. Arrange the poached fish over the couscous, then ladle the vegetables and broth around and over the fish. Ensure each serving includes a mix of vegetables, chickpeas, and a generous amount of broth to soak into the couscous.