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Mediterranean Fish with Couscous Recipe

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4 from 53 reviews

This Mediterranean Fish with Couscous recipe combines flaky white fish fillets with a vibrant mix of marinated vegetables, olives, and sundried tomatoes, simmered together with pearl couscous in a flavorful broth. Ready in just 30 minutes, this dish offers a wholesome, colorful, and hearty meal inspired by Mediterranean flavors, perfect for a healthy and satisfying weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetable and Couscous Mixture

  • 3 tablespoons olive oil
  • 1 cup jarred marinated vegetables, drained and chopped (red peppers, zucchini, and/or eggplant)
  • 1 medium yellow onion, thinly sliced
  • 3 large cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 2 teaspoons harissa paste
  • 1 3/4 cups vegetable or chicken stock
  • 2 teaspoons capers (optional)
  • 1/2 cup sundried tomatoes, loosely chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup marinated artichoke hearts, drained and roughly chopped
  • 1/2 cup green and/or Kalamata olives, halved
  • 2 cups fresh spinach
  • Kosher salt and freshly ground black pepper, to taste
  • 2/3 cup pearl (Israeli) couscous

Fish

  • 4 (6-ounce) skinless mild, white fish fillets, such as cod, fluke, or halibut
  • Kosher salt and freshly ground black pepper, to season fish

Instructions

  1. Sauté Vegetables: Heat the olive oil over medium heat in a 12-inch heavy-bottomed skillet with a lid. Add the chopped marinated vegetables and sliced onion. Cook, stirring occasionally, until the vegetables are lightly browned, about 6 to 7 minutes.
  2. Add Spices and Garlic: Stir in the minced garlic, smoked paprika, and harissa paste. Cook for 1-2 minutes until the mixture is fragrant.
  3. Add Liquids and Remaining Vegetables: Pour in the vegetable or chicken stock and add the capers if using. Stir in the sundried tomatoes and halved cherry tomatoes, then bring the mixture to a boil over medium-high heat.
  4. Add Artichokes, Olives, Spinach, and Couscous: Stir in the marinated artichoke hearts, olives, fresh spinach, 1 teaspoon salt, and freshly ground black pepper to taste. Add the pearl couscous, lower the heat to low, cover with the lid, and simmer for 5 minutes.
  5. Season Fish and Add to Skillet: While the couscous simmers, pat the fish fillets dry and season both sides with kosher salt and freshly ground black pepper. After 5 minutes of simmering, remove the lid, gently place the fish on top of the couscous mixture, cover again, and simmer for another 5 minutes.
  6. Finish Cooking: Remove the lid and simmer uncovered until the couscous is tender, the liquid has reduced slightly, and the fish is flaky and cooked through, approximately 2 to 3 additional minutes if needed.
  7. Serve: Spoon generous portions of the vegetable and couscous mixture with broth into shallow bowls, topping each serving with a cooked fish fillet for a complete meal.

Notes

  • For a spicier dish, increase the harissa paste to 3 teaspoons or add crushed red pepper flakes.
  • If you cannot find pearl (Israeli) couscous, substitute with regular couscous but reduce simmering time and add water as needed.
  • Use skinless fish fillets for easier cooking and serving, but skin-on can be used if preferred.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop to prevent the fish from drying out.
  • Capers add a briny flavor but are optional and can be omitted for a milder taste.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://allyumcooks.com/mediterranean-fish-with-couscous-recipe/