Fish couscous
Nutrition per serving
A North African fish couscous: semolina, simmered vegetables and white fish in a fragrant broth. Rich in iodine, complete and light, it makes a change from meat couscous.
Preparation: 25 min | Cooking: 35 min | Servings: 4 | Difficulty: Easy
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 402 kcal · 46 g protein · 40 g carbohydrate · 4 g fat
Ingredients
- 600 g white fish
- 250 g wholewheat couscous
- 3 carrots
- 2 courgettes
- 1 tin of chickpeas
- 1 tin of chopped tomatoes
- 1 tbsp ras el hanout
Method
- Simmer the vegetables, chickpeas and tomatoes with the spices.
- Add the fish in pieces and poach for 10 minutes.
- Prepare the couscous.
- Serve the couscous with the fish, vegetables and broth.
Nutritional benefits
White fish provides lean protein that is good for cholesterol, chickpeas add plant protein and fibre, wholewheat couscous supplies moderate-GI carbohydrate, and the vegetables bring vitamins. A complete, balanced couscous, lighter than the meat version.
Variations and substitutions
- With prawns as well.
- Gluten-free: quinoa instead of couscous.
- With hake, cod or sea bream.
- Spicier: add harissa.
Storage and making ahead
The vegetables and couscous keep for 3 days; add the fish when reheating.
💡 Good to know
Add the fish at the end of cooking and poach it gently: it stays whole and does not fall apart in the broth.
Read also
Discover more high-protein recipes · cholesterol-friendly recipes · healthy & balanced recipes.
Foods in this recipe: white fish · couscous · carrots · courgettes · chickpeas.
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