Fish Couscous with Charmoula from The Mediterranean Kitchen by Joyce Goldstein

Name: Fish Couscous with Charmoula from The Mediterranean Kitchen by Joyce Goldstein
Ingredients: 5 ribs celery, diced (about 1½ cups); 6 cloves garlic, finely minced; 2 teaspoons dried red pepper flakes; 2 teaspoons ground cumin; 1 tablespoon paprika; ½ teaspoon cinnamon; Pinch ground cloves; 1½ cups canned Italian plum tomatoes, drained and diced; 4 cups Fish Fumet, made with 2 or 3 dried hot peppers, several coriander seeds, and 1 cinnamon stick; Salt; ground pepper; ¼ cup unsalted butter; 2¼ cups water; 1 teaspoon salt; 1 teaspoon cinnamon; 2 tablespoons cayenne pepper; 1½ cups medium-grain couscous (we use Ferrero); ¼ cup fresh lemon juice; ¼ cup ground cumin; freshly ground pepper; ½ cup olive oil; 2½ to 3 pounds rockfish, grouper, sea bass, flounder, and/or halibut fillets, cut into 3 by 2-inch pieces; Moroccan Charmoula; 2 large onions, diced (about 3 cups); ¼ cup olive oil

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This much-requested Square One dish evolved from a combination of recipes. It either comes from North Africa via Sicily or the other way around. At first we called it Cuscusu Trapanese but realized...

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Cooking tools:

Chef's knife
Cutting board
Skillet
Saucepan
Measuring cup
Measuring spoon
Wooden spoon
Mixing bowl

Ingredients

5 ribs celery, diced (about 1½ cups)
6 cloves garlic, finely minced
2 teaspoons dried red pepper flakes
2 teaspoons ground cumin
1 tablespoon paprika
½ teaspoon cinnamon
Pinch ground cloves
1½ cups canned Italian plum tomatoes, drained and diced
4 cups Fish Fumet, made with 2 or 3 dried hot peppers, several coriander seeds, and 1 cinnamon stick
Salt
ground pepper
¼ cup unsalted butter
2¼ cups water
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons cayenne pepper
1½ cups medium-grain couscous (we use Ferrero)
¼ cup fresh lemon juice
¼ cup ground cumin
freshly ground pepper
½ cup olive oil
2½ to 3 pounds rockfish, grouper, sea bass, flounder, and/or halibut fillets, cut into 3 by 2-inch pieces
Moroccan Charmoula
2 large onions, diced (about 3 cups)
¼ cup olive oil