Couscous with Fish Chermoula

• 2 bunches coriander leaves and stems, roughly chopped
• 1 bunch flat-leaf parsley, roughly chopped
• 4 cloves garlic, mashed to a paste
• 2 tsp cumin seeds, toasted and ground
• 1 tbsp sweet paprika
• 1 preserved lemon peel, finely chopped
• 3 tbsp lemon juice, freshly squeezed
• 1/2 cup extra-virgin olive oil
• sea salt, to taste
• 4 firm white fish fillets, skin on (sea bass or bream)
• 3 medium ripe tomatoes, diced and salted
• 1 red onion, finely sliced and soaked in lemon juice
• 2 medium carrots, sliced
• 2 zucchini, cut in thick batons
• 2 medium onions, sliced
• 1 cup chickpeas, cooked and drained
• 2 cups instant couscous
• 2 cups hot water
• 2 tbsp butter, melted
• 1/2 cup blanched almonds, toasted
• 1 handful mint leaves, torn
• 1 pinch saffron threads, soaked in 2 tbsp hot water

1. 1

   Build the chermoula: pound the garlic paste with the toasted ground cumin, sweet paprika, chopped preserved lemon, and a generous pinch of salt until it forms a rough paste. Work in the lemon juice, then stream in the olive oil while stirring — you want a loose, bright-green marinade that clings to the back of a spoon, not a thin vinaigrette. Fold in the chopped coriander and parsley by hand so the herbs stay flecked, not pulverized.

2. 2

   Salt your diced tomatoes like you mean it and walk away for fifteen minutes — they'll weep their juice and concentrate in flavor while you handle the fish. Toss the red onion slices in a little lemon juice to take the raw edge off.

3. 3

   Coat the fish fillets in half the chermoula, flesh side only, and let them sit while you start the base. The skin should stay dry so it crisps later.

4. 4

   In a wide pot, sweat the sliced onions in a splash of olive oil over medium heat until translucent and beginning to soften, about 8 minutes — don't let them color. Add the carrots and cook another 5 minutes, then add the zucchini batons and the drained chickpeas.

5. 5

   Add the remaining chermoula to the pot along with the saffron and its soaking water and 2 cups of hot water. Bring it to a gentle simmer, then reduce the heat to low — the liquid should barely bubble. This is the steam that will flavor your couscous.

6. 6

   Set a couscoussier or steamer basket over the simmering base. Spread the instant couscous in the basket in an even layer, cover, and steam for 10 minutes. Lift the lid and use a fork to fluff and separate the grains — they should be swelling but still slightly firm. If they clump, sprinkle with a little cold water and fluff again.

7. 7

   Nestle the marinated fish fillets, skin side up, into the simmering broth alongside the vegetables. Cover and cook gently for 8 to 10 minutes, depending on thickness — the fish should flake when pressed but not fall apart. If the boil is too aggressive the fish will disintegrate into shards, so keep it at a whisper.

8. 8

   Remove the fish to a warm plate and keep the broth simmering. Pour the couscous into a wide bowl and toss with the melted butter and a ladle of the strained broth so the grains glisten and drink in the saffron-chermoula flavor.

9. 9

   To build: mound the buttered couscous on a large platter. Arrange the fish on top, scatter the vegetables and chickpeas around it, and spoon the weeping tomatoes and bright pickled onion over everything. Ladle a generous amount of broth over the couscous so it drinks deep.

10. 10

    Finish with the toasted almonds scattered across the top for crunch, the torn mint by the handful, and a final drizzle of the chermoula-infused broth. Dress it at the last second and bring it to the table immediately.

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