Fish Couscous from Mediterranean Seafood by Alan Davidson

Name: Fish Couscous from Mediterranean Seafood by Alan Davidson
Ingredients: 8 steaks of mérou (grouper ff.), grey mullet, pagre, ombrine or similar fish: rather more than 1 kg (2¼ lb) in all; 2 cups couscous; 150 g (5 oz) chick-peas (soaked in water overnight); carrots about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied; potatoes about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied; turnips about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied; onions about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied; cabbage about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied; 300 ml (10½ fl oz) olive oil; 100 g (3½ oz) tomato purée; salt; pepper; a handful of raisins; a little cinnamon powder

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Baharini Amor, our cook when we lived in Tunisia, came from the inland village of Sloughia, but none the less relished seafood as much as we did. Here is his recipe for fish couscous, which I prefa...

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Ingredients

8 steaks of mérou (grouper ff.), grey mullet, pagre, ombrine or similar fish: rather more than 1 kg (2¼ lb) in all
2 cups couscous
150 g (5 oz) chick-peas (soaked in water overnight)
carrots about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied
potatoes about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied
turnips about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied
onions about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied
cabbage about 1½ kg (3½ lb) in all: this is a typical combination of vegetables but it can be varied
300 ml (10½ fl oz) olive oil
100 g (3½ oz) tomato purée
salt
pepper
a handful of raisins
a little cinnamon powder