Entree: Mauritania – Southern Culinary Region – الكسكس بالسمك ➤ Al-kuskus bil-samak (Steamed semolina couscous served with a spiced tomato-and-fish stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 26 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (320 g) fine couscous (semolina)
- 2 cups (480 ml) fish or vegetable broth, warm
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) for couscous
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 lb (454 g) firm white fish fillets, approx. 4 fillets, about 6 oz (170 g) each, skin removed and cut into large pieces
- 2 tbsp (30 ml) olive oil for stew
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, minced (about 0.42 oz (12 g))
- 1 medium ripe tomato, chopped (about 6 oz (170 g))
- 2 tbsp (30 g) tomato paste
- 1 small red bell pepper, sliced (about 4 oz (115 g))
- 1 medium carrot, cut into 1/2-inch (1.27 cm) rounds (about 4 oz (115 g))
- 1 cup (150 g) okra, trimmed and halved (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) smoked paprika or sweet paprika
- 1/4 tsp (0.5 g) cayenne pepper (adjust to taste)
- 1/2 tsp (1 g) ground turmeric
- 1 bay leaf
- 1/2 cup (120 ml) water (or additional broth) for stew
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (8 g) chopped fresh parsley
- Juice of 1/2 lemon (about 1 tbsp (15 ml))

Show original ingredient measurements

- 2 cups (320 g) fine couscous (semolina)
- 2 cups (480 ml) fish or vegetable broth, warm
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) for couscous
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 lb (454 g) firm white fish fillets, approx. 4 fillets, about 6 oz (170 g) each, skin removed and cut into large pieces
- 2 tbsp (30 ml) olive oil for stew
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 12 g)
- 1 medium ripe tomato, chopped (about 6 oz / 170 g)
- 2 tbsp (30 g) tomato paste
- 1 small red bell pepper, sliced (about 4 oz / 115 g)
- 1 medium carrot, cut into 1/2-inch rounds (about 4 oz / 115 g)
- 1 cup (150 g) okra, trimmed and halved (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) smoked paprika or sweet paprika
- 1/4 tsp (0.5 g) cayenne pepper (adjust to taste)
- 1/2 tsp (1 g) ground turmeric
- 1 bay leaf
- 1/2 cup (120 ml) water (or additional broth) for stew
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (8 g) chopped fresh parsley
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)

Instructions

1. Prepare the couscous: place the couscous in a large bowl, stir in 1 tbsp (15 ml) olive oil and 1 tsp (5 g) salt. Pour the warm broth over the couscous, cover tightly and let sit 5 minutes. Fluff with a fork, then stir in 2 tbsp (28 g) butter and 1 tbsp (15 ml) olive oil; keep covered and warm.
2. Heat 2 tbsp (30 ml) olive oil in a deep skillet or medium pot over medium heat. Add the sliced onion and cook until soft and translucent, 6–8 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the chopped tomato, tomato paste, bell pepper, carrot, okra (if using), cumin, coriander, paprika, cayenne, turmeric and bay leaf. Cook, stirring, 3–4 minutes until spices are fragrant and tomato begins to break down.
4. Add 1/2 cup (120 ml) water or broth, bring to a gentle simmer, reduce heat to medium-low, cover and cook 8–10 minutes until vegetables are tender and sauce slightly thickened.
5. Nestle the fish pieces into the simmering sauce, spooning sauce over them. Cover and poach gently for 6–8 minutes, or until fish is opaque and flakes easily. Taste and adjust salt and pepper; squeeze lemon juice over the stew.
6. To serve, mound the fluffed couscous on a large platter or individual plates and ladle the fish stew over the top. Garnish with chopped cilantro and parsley. Remove bay leaf before serving.