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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From NYT Recipes for Health. You can use halibut, cod, grouper, snapper, or tilapia. Step 1 can be done a day ahead of time. Great dish for a dinner party. Ingredients:
2 tbsp extra virgin olive oil |
1 large onion, halved and sliced |
2 leeks, white and light green parts only, sliced (optional) |
6 cloves garlic, minced |
2 tsp cumin seeds, ground |
28 ounce chopped tomatoes, with liquid |
2 tbsp tomato paste, dissolved in 1/2 cup water |
1/4 tsp cayenne, to taste |
2 tbsp harissa, plus additional for serving |
3 quarts chicken stock, or water |
3/4 lb carrots, cut in thick slices (fat ends first cut in half lengthwise) |
1/2 lb turnips, peeled and diced (large) |
15 1/2 oz chickpeas, drained and rinsed |
1/2 cup cilantro, chopped |
1/2 cup parsley, chopped |
2 2/3 cups whole wheat couscous |
2 lb halibut fillets, cut into 2-inch pieces |
Directions:
1. Heat the olive oil over medium heat in a large, heavy casserole or Dutch oven and add the onion and leeks. Cook, stirring, until tender, about 5 minutes, and stir in the garlic, ground cumin seeds, and 1/2 teaspoon salt. Cook together, stirring, until fragrant, about a minute, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down and the mixture smells very fragrant, about 10 minutes. Stir in the dissolved tomato paste, the cayenne, harissa, the broth or water, carrots, turnips, chick peas, and salt to taste, and bring to a simmer. Cover and simmer 30 minutes. Taste and adjust seasonings. Strain off 1 cup of the stock.
2. Reconstitute and steam the couscous.
3. Season the fish with salt and pepper and add along with the parsley and/or cilantro to the simmering stew. Simmer very gently for 5 to 10 minutes, until the fish is opaque and flakes when poked with a fork. Taste and adjust seasonings.
4. Transfer the couscous to a wide serving bowl, such as a pasta bowl, or directly to wide soup plates. Top the couscous with fish, vegetables, and plenty of broth, and serve, passing harissa at the table.
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