Couscous with Fish

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

  • About

A couscous favoured by Tunisians. Any type of fish can be used, but generally red or grey mullet are preferred.


  • 120 g (4 oz) chick peas, soaked overnight
  • Fish tails and heads to make a rich stock
  • 3


In a large pan, make a rich fish soup. Boil the fish tails and heads with all the vegetables, salt, black and cayenne pepper and saffron in 1–1½ litres (2–3 pints) water. Remove the scum as it rises to the