Kesksou bel Hout wal Tomatish
You can use any firm white fish, such as cod, bream, hake, or haddock, for this Algerian couscous.
Recipe information
Yield
serves 6
Ingredients
For the Grain
Preparation
Step 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.
Step 2
Sauté the garlic in the oil for a few seconds. Add the tomatoes, salt, pepper, sugar, ginger, chili if using, chickpeas, and raisins if using, and simmer 15 minutes.
Step 3
Put in the fish and cook 3–4 minutes. Add the shrimp and cook 3–4 minutes more, or until the fish flakes when you cut into it. Add the parsley and cilantro towards the end.
Step 4
Serve hot, poured over the hot couscous.
Variations
Step 5
For a hot Tunisian version, add 1 teaspoon or more harissa (page 464) to the sauce and omit the chili pepper.
Step 6
Garnish with 8 green or black olives.
