Fish Couscous

• 3 lbs firm-fleshed fish, cut into large slices
• 2 large onions, chopped
• 2 stalks celery, cut in chunks
• 3 carrots, cut in chunks
• 3 small turnips, quartered
• 3 zucchini, cut in chunks
• 1 cup cabbage, shredded
• 1/2 cup shelled peas
• 3 tomatoes, skinned and quartered
• salt
• 1 pinch cayenne
• 2 quarts water
• 1 lb couscous
• 3 tablespoons oil
• 1/2 teaspoon saffron thread
• harissa
• Tabil (can substitute ground cumin and coriander)
• 1 tablespoon coriander seed
• 1 1/2 teaspoons caraway seeds
• 2 garlic cloves
• 1 teaspoon crushed dried chili

1. Make a fish stock by placing the fish heads and vegetable trimmings, salt, cayenne and 5 cups water in a large pan.
2. Simmer stock for 20 minutes, then strain and reserve.
3. Meanwhile, prepare the couscous for steaming. Place grains in a large bowl with 2 1/2 cups water. Stir well and set aside for 10 minutes. Fluff up the grains between your fingers to get rid of any lumps. Sprinkle with 2 tablespoons of the oil.
4. Heat remaining oil in a large heavy pan and saute the onions until golden. Add the celery, carrots, turnips and the stock, adding water, if necessary, to make up 2 quarts.
5. Make the tabil: pound all tabil ingredients in a mortar, then dry in a preheated oven at 200 degrees F for about half an hour. When very dry, grind to a fine powder (keeps up to 4 months if stored in an airtight container).
6. Stir in the saffron, 1 1/2 teaspoons tabil and salt to taste. Cover and simmer for 15 minutes.
7. Add the remaining vegetables.
8. Place the couscous into a steamer, or in a colander lined with cheesecloth to fit on top of the pan, and simmer for 10 minutes. Check the liquid level and add more water if necessary, keeping it at a steady simmer so that the steam penetrates the couscous.
9. Add the fish to the stock and simmer until cooked, about 10-12 minutes.
10. Turn the couscous out into a large bowl, breaking up any lumps with a fork.
11. To make a hot-tasting sauce, take out a ladleful of stock and stir in harissa, or paprika and cayenne, to taste.
12. Serve the stew on top of the couscous or separately.

firmfleshed fish, onions, stalks celery, carrots, zucchini, cabbage, shelled peas, tomatoes, salt, cayenne, water, couscous, oil, saffron thread, harissa, substitute ground cumin, coriander seed, caraway seeds, garlic, dried chili

Taken from www.food.com/recipe/fish-couscous-276406 (may not work)