They say we are in for some wintry weather this coming Shabbos in the Holy Land. Instinctively, when we want warm, traditional comfort food we usually turn to some sort of meat dish. This dish (another one of my mother-in-law’s recipes) is a great alternative if you are looking for something new to try (that is meatless). Easy to prepare and ready in about an hour, it’s sure to win you and your family over (if you are preparing this for Shabbat and are concerned about borer (separating the bones) you can easily replace the Mullet with any oily fish or have your fishmonger cut the Mullet into fillets and de-bone them.).
Couscous Poisson (Serves 6)
2 Whole Grey Mullet Fish-cut into serving size pieces (or any oily fish such as salmon)
3 Medium sized potatoes, peeled and cut into large chunks
2 Medium sized zucchini (half peeled according to picture and
then cut into large chunks)
1 Red bell pepper cut into chunks (no seeds or white ribs)
2 Tbsp tomato paste
1 Large tbsp of paprika (sweet, not hot)
1 Tbsp canola oil
1 Tbsp salt
1 1/2 liters of boiling water
1 Package of instant couscous
In a medium sized sauce pot heat oil and add tomato paste. Work it around to wake it up for about a minute or two and then add the paprika. Again, work it into the paste and oil for about a minute. Add your veggies and the water. Season with salt, cover and bring to a simmer. Let cook for 20-25 minutes. Add the fish, cover (Make sure that the water covers the veggies and fish. You might need to add a bit more.) and let simmer for another 20-25 minutes (stick a fork into the potatoes. If they are soft, it’s ready). Remove from heat and serve over couscous (prepared according to the instructions on the package). A great garnish for this dish is roasted hot peppers and preserved lemons (another Tunisien stable).
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