Kesksou bel Hout wal Tomatish

• 3 cups couscous
• 3 cups warm water
• 1/21 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons butter or extra oil
• 3 cloves garlic, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds large ripe tomatoes, peeled and chopped
• Salt and pepper
• 2 teaspoons sugar
• 1 1/4 inches fresh gingerroot, grated, or crushed in a garlic press to extract the juice
• Pinch of chili flakes or powder (optional)
• A 14-ounce can chickpeas, drained
• 1 1/2 tablespoons raisins (optional)
• 1 1/2 pounds fish steaks or fillets, skinned
• 1/2 pound large shrimp, shelled
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup chopped cilantro

1. Prepare the grain as described in An Easy Way of Preparing Quick-Cooking Couscous in the Oven (page 376), using the quantities given in the ingredients list above, and olive oil instead of vegetable oil.
2. Saute the garlic in the oil for a few seconds.
3. Add the tomatoes, salt, pepper, sugar, ginger, chili if using, chickpeas, and raisins if using, and simmer 15 minutes.
4. Put in the fish and cook 34 minutes.
5. Add the shrimp and cook 34 minutes more, or until the fish flakes when you cut into it.
6. Add the parsley and cilantro towards the end.
7. Serve hot, poured over the hot couscous.
8. For a hot Tunisian version, add 1 teaspoon or more harissa (page 464) to the sauce and omit the chili pepper.
9. Garnish with 8 green or black olives.

couscous, warm water, salt, extravirgin olive oil, butter, garlic, extravirgin olive oil, tomatoes, salt, sugar, fresh gingerroot, chili flakes, chickpeas, raisins, fish, shrimp, flatleaf, cilantro

Taken from www.epicurious.com/recipes/food/views/kesksou-bel-hout-wal-tomatish-373550 (may not work)