Couscous Tunisien au Poisson de Sfax (Spicy Harissa, Cumin & Fish Couscous) – Authentic Tunisia Recipe

Coastal Sfax and Tunis specialty where fish and couscous are perfumed with toasted cumin and rose-harissa.

Country of Origin
🇹🇳 Tunisia (North Africa, Africa)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Medium
Signature Staples
Fluffy steamed couscous, Firm Mediterranean white fish fillets, Chickpeas, Tunisian harissa paste, Freshly ground cumin and caraway (tabel-karouia)

Ingredients for Couscous Tunisien au Poisson de Sfax (Spicy Harissa, Cumin & Fish Couscous) (4 Servings)

  • 1.25 lbs (or 2.5 cups) fluffy steamed couscous, prepped into bite-sized pieces
  • 1.5 cups firm Mediterranean white fish fillets, washed and trimmed
  • 1 cup chickpeas
  • 1 medium onion and 3 cloves garlic, finely minced with Tunisian harissa paste
  • 1.5 tbsp traditional Tunisia seasoning (freshly ground cumin and caraway (tabel-karouia), garlic, lemon)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and Tunisian harissa paste until golden.
  2. Add freshly ground cumin and caraway (tabel-karouia), garlic, lemon along with fluffy steamed couscous and firm Mediterranean white fish fillets, searing for 4–5 minutes to build savory depth.
  3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
  4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
  5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with chickpeas.

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