North African-style Couscous with Simmered Cod and Vegetables


1 tablespoon vegetable oil
2 onions, chopped
8 oz baby carrots, trimmed
8 oz baby turnips, quartered
2 sticks celery, cut into chunks
2 cups fish stock
salt and freshly ground black pepper
1/2 teaspoon saffron threads
1-1/2 teaspoons tabil (optional)
8 oz baby zucchini, trimmed
1 bunch green onions
8 oz tomatoes, peeled and quartered
4 oz shelled peas
2-1/4 1b skinless cod fillet
2-1/2 cups couscous
harissa to serve


  1. In a large saucepan, heat the oil. Add the onions and cook gently for 10 minutes until soft.
  2. Add the carrots, turnips, celery and stock. Season generously with salt and pepper and add the saffron and tabil (if using). Bring to the boil, cover and simmer for 10 minutes.
  3. Add the zucchini and simmer for 10 minutes then add the green onions, tomatoes and peas.
  4. Cut the fish into large pieces and place on top of the vegetables. Cover and simmer for 10 minutes until the fish flakes easily when tested with a knife.
  5. Meanwhile, prepare couscous as directed on the packet.
  6. To serve, pile couscous in a large heated serving dish. Arrange vegetables over couscous and place fish on top. Stir harissa, to taste, into broth and pour as much as desired over the couscous. Serve extra broth and harissa separately.

Makes 6 servings.

Source: North African Cooking