Kesksou bel Hout wal Batata

• 3 cups couscous
• 3 cups warm water
• 1/21 teaspoon salt
• 6 tablespoons extra-virgin olive oil
• 22 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

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 using olive oil instead of vegetable oil or butter.
2. Season the fish with salt and pepper and leave, covered, in the refrigerator while you prepare the soup.
3. In a large pan, fry the onions in the oil till they just begin to color.
4. Add the garlic and fry for a minute.
5. Then stir in the cumin and the harissa, if using.
6. Put in the tomatoes and potatoes.
7. Cover with about 1 quart water and add sugar, salt, and pepper.
8. Simmer until the potatoes are tender.
9. Then add the fish and cook 410 minutes, until the flesh begins to flake when you cut into it.
10. Serve the grain with the fish on top and the broth in a separate bowl.

couscous, warm water, salt, extravirgin olive oil, fish fillets, salt, onions, extravirgin olive oil, garlic, cumin, tomatoes, potatoes, sugar

Taken from www.epicurious.com/recipes/food/views/kesksou-bel-hout-wal-batata-373552 (may not work)