Spiced Couscous With Fragrant Steamed Fish

Preparation

1. Step 1

   Bring a large saucepan of salted water to a boil and cook the couscous over medium-high for 6 minutes until al dente. Rinse under hot water, then set aside.

2. Step 2

   Using a blender or food processor, pulse the onion and half the tomatoes into a coarse mixture; it should be loose and saucy but still have some texture.

3. Step 3

   Heat ¼ cup of the oil in a large lidded skillet or saucepan over medium-high. Add the cinnamon, allspice, 2 teaspoons cumin, ½ teaspoon paprika and a good grind of pepper, and fry for 1 minute until fragrant.

4. Step 4

   Increase the heat to high and add the blended tomato mixture, tomato paste and 1 teaspoon salt. Fry for 7 to 10 minutes, stirring often, until the sauce has lightly caramelized and started to catch on the bottom of the pan, then add the remaining tomato wedges and cook for about 3 minutes more, until the sauce starts to catch.

5. Step 5

   Stir in ⅔ cup water to loosen the sauce, then stir in the couscous. Reduce the heat to medium-high, cover and cook for 5 minutes.

6. Step 6

   Lightly season the fish with ½ teaspoon salt and some pepper, then place it, skin side up, on top of the couscous. Cover and cook for another 5 minutes, allowing the fish to steam through. Remove from the heat and let sit, covered, for 5 minutes, then peel off the skin.

7. Step 7

   Whilst the fish is resting, heat the remaining ¼ cup olive oil in a small saucepan on medium-high. Add the garlic and the remaining 1 teaspoon cumin, and fry for 1 minute, just until the garlic starts to turn golden. Remove from the heat and add the remaining ½ teaspoon paprika, then pour the fragrant oil over the fish.

8. Step 8

   Sprinkle with the cilantro and serve straight from the pan, with the lemon wedges on the side to squeeze over.