Kesksou bel Hout wal Batata

Name: Kesksou bel Hout wal Batata
Yield: serves 6
Ingredients: 3 cups couscous; 3 cups warm water; 1/2–1 teaspoon salt; 6 tablespoons extra-virgin olive oil; 2–2 1/2 pounds fish fillets; Salt and pepper; 2 onions, cut in half and sliced; 2 tablespoons extra-virgin olive oil; 5 cloves garlic; 1 teaspoon cumin; 1 tablespoon harissa (see page 464) (optional); 4 tomatoes, peeled and chopped; 1 pound waxy new potatoes, cut in half, or quartered if large; 1 teaspoon sugar

December 9, 2011

This Algerian couscous is like a fish soup served over the grain. Small fish are left whole and large ones are cut into steaks, but I prefer to use fillets, because it is unpleasant to deal with fish bones here. Use firm white fish such as turbot, bream, cod, haddock, and monkfish.

Recipe notes

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