Tunisian fish couscous
March 18, 2010
When growing up, my sister and I were lucky enough to have been exposed to some rather unusual foods – unusual certainly for Britain in the 1970s. My mum was always an adventurous cook, but she and my dad had so many international friends – Indian and Pakistani, Italian and French – that she picked up lots of recipes from them over the years.
Punjabi chicken curry, fresh artichokes with vinaigrette, spaghetti bolognese (in the days when most Brits thought pasta only came in a tin) all made regular appearances on our kitchen table. But, my absolute favourite of all these exotic dishes was chicken couscous – by which I mean the proper caboodle of broth, vegetables, chickpeas, chicken or lamb and harissa, plus steamed couscous.
Mum would poach a whole chicken in an enormous pot with baby turnips, carrots, onions and chickpeas, all simmering in a delicious broth tinged bright yellow with turmeric. On top of the broth would sit a vast sieve-full of couscous, steaming to soft perfection.
She always made far more than a family of four could possibly eat, but that family of four would inevitably eat it all! (I don’t know what it is about couscous, but I just seem to be able to fit an inordinate amount of the stuff in my belly.) I can still remember the first time I cooked it myself, as a student in London, after phoning Mum for her recipe – and the friends I have since cooked it for have, without fail, loved it as much as I do.
I still cook it fairly regularly, and every now and then, I have such an urge for those familiar flavours, that really nothing else will do. Which is what happened last night. The only thing was, I had taken a mackerel out of the freezer, and I really needed to eat it, or it would have to be chucked.
Now, I know that there are fish couscous recipes, but I have to admit, I’ve never made one. So, turning to my trusty copy of A New Book Of Middle Eastern Food by Claudia Roden, I found just what I was looking for.
The recipe I used was described by Claudia as Tunisian in origin, and she said that any kind of fish could be used. I’m not entirely sure that mackerel was the best thing for it, but it worked well enough for me.
Once again, I incorporated a couple of variations on the recipe – but just the replacement of green pepper, which I didn’t have, with some frozen peas, because I always feel like a meal isn’t complete without some green stuff in it! She also said to include quince in the broth, but I certainly didn’t have any of that lying around, so I just left it out. (Although, I’ll definitely give it a shot the next time I see some at the market.)
I’ve become a bit lazy when it comes to cooking couscous these days, and usually just steep the grains in boiling water until they are soft. But I decided to make a bit of an effort with this dish, and cook it properly. Which is why you see the sieve sitting atop the fish and broth in the picture above.
This is a dish that is quite hard to make in small quantities, so I made a pretty large pot, intending to finish it off today. However, that plan somewhat fell by the wayside once I’d started digging in. And, reader, I ate the lot!