Main Meals

Moroccan fish couscous

30 minutes
30 minutes
Wine/Spirit Pairing
De Grendel Viognier

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  • 2 T olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 2 dried chilli flakes
  • 1 t ground cumin
  • 1/2 t ground coriander
  • 1 t paprika
  • Saffron, a pinch
  • 1 stick cinnamon
  • 1 x 400 g tomatoes, crushed
  • 2 cups fish or vegetable stock
  • 1 x 400 g chickpeas, drained and rinsed
  • 200 g carrot batons
  • 4 T seedless raisins
  • 4 x 150 g sustainable white fish, filleted and skinned
  • Sea salt and freshly ground black pepper to taste
  • Fresh coriander, a handful
  • Hot couscous, for serving

Heat the olive oil in a pan. Add the onion and cook gently until soft, but still pale. Add the garlic and spices and stir for 1 minute, or until fragrant, adding more oil if necessary.

Add the tomatoes and simmer for 5 minutes. Pour in the stock and bring to the boil. Cook, uncovered, for 5 minutes. Stir in the chickpeas, carrots and raisins and cook for another 5 minutes.

Submerge the fish in the sauce, cover and cook on the lowest possible heat for 5 minutes, or until the fish is just cooked and still moist. Check seasoning.

Add the fresh coriander and serve with the hot couscous.

Discover more Moroccan-inspired recipes here.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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