• 1 cup dried chickpeas, soaked overnight, drained, and rinsed
• 2 onions, peeled
• 1/2 cup extra virgin olive oil
• 1-2 garlic cloves, sliced
• 1 celery stalk, sliced
• 1 red or green bell pepper, cored, seeded, and cut into strips
• 1 teaspoon Harissa (see page 28)
• 1 teaspoon ground cumin
• 3 cups ripe tomatoes, peeled and chopped
• 2 tablespoons tomato purée
• 2 carrots, sliced
• Large pinch of saffron threads
• 5 cups fish or chicken stock
• 1 pound instant couscous
• 2-2 1/2 pounds firm white fish (such as bass, bream, snapper, cod), scaled, gutted, and cut into large pieces
• 3 tablespoons chopped parsley
• 3 tablespoons chopped cilantro
• Salt and pepper
Place chickpeas in saucepan and cover with water. Bring to boil, reduce heat, and simmer about 1 hour, or until tender. Drain.
Cut onions into wedges, keeping root ends intact so layers do not separate. Heat oil in large flameproof casserole; add onion wedges, garlic, and celery; cook 10-12 minutes until softened and golden. Add bell pepper, Harissa, and ground cumin; cook 5 minutes. Add tomatoes, purée, carrots, saffron, stock, and drained chickpeas.
Bring to boil, reduce heat, and simmer gently 15 minutes. Season to taste.
Meanwhile, cook couscous according to package instructions and keep warm.
Add fish pieces to stew and cook 5 minutes or until opaque. Stir in herbs. Spoon stew over couscous to serve.
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