Sea-Bass Couscous Recipe

Sea-Bass Couscous Recipe

How To Make Sea-Bass Couscous

This sea-bass couscous is simmered in a flavorful sauce made with tomatoes, sweet potatoes, and a mix of spices for a delicious dish great for weeknights.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 2tbspcooking oil
  • 1onion
  • 1red bell pepper
  • 1tsppaprika
  • 1tspground coriander
  • ¼tspcayenne
  • ½tspground ginger
  • ¼tspcinnamon
  • ½tspfresh-ground black pepper
  • tspsalt
  • 1qtcanned low-sodium chicken broth,or homemade stock
  • 1cupcanned crushed tomatoes in thick puree
  • ¾lbsweet potatoes
  • 2cupswater
  • 1cupcouscous
  • 2cupscanned chickpeas,drained
  • 1lbsea-bass fillets


  1. In a large pot, heat the oil over moderately low heat. Add the onion and bell pepper and cook for about 4 minutes, stirring occasionally, until starting to soften.

  2. Stir in the paprika, coriander, cayenne, ginger, cinnamon, black pepper, and 1 teaspoon of salt. Add the broth, tomatoes, and sweet potatoes

  3. Simmer for about 15 minutes until the potatoes are almost tender.

  4. Meanwhile, in a medium saucepan, bring the water and ¾ teaspoon of the salt to a boil. Stir in the couscous.

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

  6. Stir the chickpeas, fish, and the remaining ½ teaspoon salt into the sweet-potato mixture Simmer for about 4 minutes until the fish is just done.

  7. Serve the fish and vegetables over the couscous. Ladle the liquid over the top.

Recipe Notes

  • Fish Alternatives: Skinless red snapper, black cod and tilefish fillets would all be good with this couscous.



  • Calories: 598.11kcal
  • Fat: 13.85g
  • Saturated Fat: 1.91g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 6.25g
  • Polyunsaturated Fat: 4.46g
  • Carbohydrates: 79.94g
  • Fiber: 12.93g
  • Sugar: 9.19g
  • Protein: 40.30g
  • Cholesterol: 46.49mg
  • Sodium: 1962.34mg
  • Calcium: 141.20mg
  • Potassium: 1343.41mg
  • Iron: 4.58mg
  • Vitamin A: 726.35µg
  • Vitamin C: 48.22mg
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