Arabic fish stew with lemon and saffron and giant couscous

Main Dish
2 servings
15 min
50 min
Very Easy


Number of serving: 2
100 g moghrabieh (giant couscous)

2 large onions, chopped

2 large leeks, chopped

4 cloves garlic, chopped

25 saffron threads

2 teaspoons cumin

1 teaspoon fresh thyme leaves

3 fresh tomatoes, diced

1 long red chilli, seeded and shredded

3 bay leaves

750 ml water

1 kg of cod fillet

1/2 cup coriander leaves, chopped

squeeze of lemon juice


  • Gently fry the onion, leeks and garlic in a large saucepan with plenty of olive oil.
  • Once they have softened, add the thyme leaves, and cumin and fry gently for a few more minutes.
  • Roast the saffron in a dry frying pan.
  • Add the roasted saffron, tomatoes, chilli, bay leaves, moghrabieh and water, stir well and bring to the boil.
  • Lower the heat, cover and simmer very gently for 30 minutes until the moghrabieh is tender.
  • Add the fish pieces, cover the pan and continue to simmer gently until the fish is just cooked. (Probably about 5 minutes.)
  • Sprinkle with chopped coriander, and serve with a piece of lemon and plenty of hot red pepper rouille.


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