RCI-RC.006.0083.001
Moroccan Catfish Couscous
A Catfish recipe.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- ¼ cup
- 2 tablespoons
- onion1 mediumchopped
- garlic cloves2 unitminced
- carrots2 mediumsliced on the diagonal
- red bell pepper1 smallcut into strips
- 1 teaspoon
- ½ teaspoon
- 2 cups
- 1¾ cups
- U.S. farm-raised catfish fillets4 unitcut into 2-inch strips
- canned chickpeas1 cupdrained
- zucchini1 mediumcut in half lengthwise, then into 1-inch strips
- uncooked couscous or rice1 cup
Method
1
Toast slivered almonds in a large heavy-bottomed pot or tagine over medium-low heat, stirring frequently until fragrant and light golden, about 3–4 minutes. Transfer to a small plate and set aside.
2
Increase heat to medium and add olive oil to the same pot. Sauté the chopped onion until softened, about 4–5 minutes, then add minced garlic and cook for 1 minute until fragrant.
3
Stir in the ground coriander and cayenne pepper, coating the aromatics evenly. Cook for 30 seconds to bloom the spices and release their oils.
4
Add the sliced carrots and red bell pepper strips, stirring to combine. Cook for 2–3 minutes to begin softening the vegetables.
5
Pour in the water and chicken stock, bringing the liquid to a simmer over medium-high heat. Add the catfish strips and drained chickpeas.
6
Simmer gently for 8–10 minutes, allowing the catfish to begin poaching and the chickpeas to warm through. The fish should be opaque at the edges.
7
Add the zucchini strips to the broth and continue simmering for another 5–6 minutes until the zucchini is tender-crisp and the catfish is cooked through.
8
Taste the broth and adjust seasoning with salt and additional cayenne or coriander as needed. Keep the tagine warm over low heat.
9
While the fish finishes cooking, bring 1¾ cups of salted water to a boil in a separate pot. Stir in the couscous, remove from heat, and cover tightly with a lid or foil.
10
Let the couscous stand undisturbed for 5 minutes until it absorbs all the liquid and becomes fluffy. Fluff with a fork.
11
Transfer the couscous to a serving platter or individual bowls. Spoon the catfish, vegetables, and broth over the couscous and garnish with the reserved toasted almonds.