Monkfish Couscous Recipe

Monkfish Couscous Recipe

How To Make Monkfish Couscous

Flaky and tender monkfish, juicy tomatoes, and hearty seasonings make up this luscious and filling monkfish couscous! Whip up a serving in under one hour.

Preparation: 10 minutes
Cooking: 24 minutes
Total: 34 minutes



  • 2tbspcooking oil
  • 1onion
  • 3garlic cloves
  • 3cupswater
  • cupstomatoes,(one 28 oz can), canned
  • tspsalt
  • ½tspground cumin
  • ¼tspfresh ground black pepper
  • tspcayenne
  • ½tspsaffron threads,packed
  • lbmonkfish fillets
  • 3tbspfresh parsley,chopped
  • 1cupcouscous


  1. In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.

  2. Add enough water to the reserved tomato juice to equal 2 cups. Add this to the onion mixture along with the tomatoes, 1 teaspoon of the salt, the cumin, black pepper, and cayenne. Crumble in the saffron.

  3. Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes. Add the monkfish.

  4. Cook for 3 to 4 minutes until the fish is just done. Stir in 2 tablespoons of the parsley.

  5. In a medium saucepan, bring 2 cups of water and the remaining ½ teaspoon salt to a boil. Stir in the couscous.

  6. Cover, remove from the heat, and let sit for 5 minutes.

  7. Mound the couscous onto plates and top with the fish and vegetables. Ladle the liquid over the top and sprinkle with the remaining 1 tablespoon parsley.

  8. Serve warm, and enjoy!


  • Calories: 395.83kcal
  • Fat: 10.26g
  • Saturated Fat: 1.21g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.97g
  • Polyunsaturated Fat: 3.25g
  • Carbohydrates: 42.69g
  • Fiber: 4.48g
  • Sugar: 4.81g
  • Protein: 31.94g
  • Cholesterol: 42.52mg
  • Sodium: 924.46mg
  • Calcium: 61.43mg
  • Potassium: 1140.40mg
  • Iron: 1.85mg
  • Vitamin A: 87.41µg
  • Vitamin C: 26.46mg
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