Happy COUSCOUS Day :)

Stewed Fish with Couscous

Recipe by
25 min
Prep: 10 min | Cook: 15 min | Servings: 4



  • 150g couscous
  • 1 lemon
spicy stewed fish
  • 300g white fish
  • 200g raw king prawns, peeled
  • Tin of chopped tomatoes
  • Handful of frozen peas
  • 2 cloves of garlic
  • 1 fresh red chilli
  • 1 tsp cumin seeds
  • ½ tsp ground cinnamon
  • Handful of fresh basil
  • Salt / pepper
  • Olive oil



  1. Pour the couscous into a bowl and drizzle over 2 tablespoons of olive oil. Squeeze about ¾ of the juice from one lemon into the bowl, add salt and pepper, then slowly add boiling water until the couscous is covered. Place a plate or clingfilm over the bowl for 10 minutes to allow the couscous to soak up the water.
  2. Place a large saucepan on a medium heat. Finely chop the chilli, crush the garlic and pick the basil leaves from the stalks. Set aside the smaller leaves and roughly chop the larger leaves.
  3. Add a tablespoon of olive oil to the saucepan then add the chilli, garlic, cumin, cinnamon and the chopped basil leaves. Stir well then set the fish fillets on top and scatter over the prawns.
  4. Add the tinned tomatoes and peas then squeeze in the remaining juice from the lemon. Once the sauce has started to bubble, put a lid on the saucepan, turn down the heat and simmer for 8 minutes until the fish has cooked through.
  5. Taste the sauce and add more seasoning if required. Spoon the couscous into a large bowl then top with the stew and scatter over the smaller basil leaves. 
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