Couscous Au Poisson

Ingredients

• 300 g White Fish Fillets
• 240 g Chickpeas
• 1 pcs Onion
• 4 pcs Garlic
• 1 pcs Carrot
• 1 pcs Turnip
• 1 pcs Potato
• 1 pcs Zucchini
• 2 tbsp Tomato Paste
• 2 tsp Caraway Seeds
• 2 tsp Coriander Seeds
• 0.5 tsp Cumin
• 1 tsp Paprika
• 7 tbsp Olive Oil
• 1.0833333333333333 tbsp Salt
• 0.5 tsp Black Pepper
• 1.21 l Water
• 1 pcs Lemon
• 4 pcs Dried Red Chilies
• 0.5 tsp Turmeric
• 3 tbsp Parsley
• 200 g Couscous

Method

1. Soak {dried_red_chilies} in warm {water} until pliable. Drain, then pound them in a mortar with {garlic}, {caraway_seeds}, {coriander_seeds}, {cumin}, {salt} and {olive_oil} until thick, smooth and fragrant; this caraway-led paste gives the broth its Tunisian backbone.
2. Heat a wide pot over medium heat with {olive_oil}. Add {onion} and a pinch of {salt}, and sauté until soft and lightly golden. Stir in {tomato_paste} and fry until it darkens, then bloom {paprika}, {turmeric}, {black_pepper} and the prepared {dried_red_chilies} paste briefly until aromatic. Add {water}, {carrot}, {turnip}, {potato} and {chickpeas}, season again with {salt}, and simmer until the vegetables are nearly tender and the broth tastes deep and spicy.
3. Rub {couscous} with {olive_oil} and a little {salt} until the grains are separate. Set it in a steamer over the simmering broth and steam until the grains swell and smell wheaty.
4. Tip the steamed {couscous} into a wide bowl, sprinkle with a little {water}, loosen the grains with your fingertips, and coat lightly with {olive_oil} so they do not clump before the next steam.
5. Return the loosened {couscous} to the steamer over medium heat and steam again until fully puffed and tender but still separate.
6. Fluff the {couscous} once more, then give it a final steam over the broth so it absorbs the spicy aroma and turns light rather than dense.
7. Pat {white_fish_fillets} dry so they stay firm, then nestle them and {zucchini} into the simmering broth. Season with {salt} and cook over low heat until the fish flakes easily and the zucchini is just tender.
8. Mound the hot {couscous} on a platter, arrange the {white_fish_fillets}, {carrot}, {turnip}, {potato}, {zucchini} and {chickpeas} over and around it, then ladle over some broth. Finish with {parsley}, a squeeze of {lemon} and a final sheen of {olive_oil} for brightness.