Moroccan · Main course
Agadir Seafood Couscous with Saffron
A coastal twist on the Friday couscous from Agadir — light steamed grain served with a saffron-scented seafood broth of fish, prawns and squid simmered with tomato, fennel and coriander. The delicate broth is ladled over the couscous with the seafood piled on top, a golden, aromatic celebration of the Souss coast.
- Prep
- 35 min
- Cook
- 60 min
- Total
- 95 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 500 g couscous
- 4 tbsp olive oil, divided, and salt
- 400 g firm white fish, in chunks
- 300 g prawns and 300 g squid
- 1 fennel bulb and 1 onion, sliced
- 3 tomatoes, grated, and 2 tbsp tomato paste
- Generous pinch of saffron and 1 tsp ginger
- 1 bunch coriander, chopped, and lemon
Method
- 1
Steam the couscous
Moisten the couscous with salted water and 2 tbsp oil, rub separate and steam twice, 15 minutes each, resting in between, until fluffy.
- 2
Start the broth
Cook the onion and fennel in the remaining oil, add tomato paste, grated tomato, saffron, ginger and enough water to make a broth, and simmer 20 minutes.
- 3
Cook the seafood
Add the fish and squid to the broth and simmer gently, then add the prawns for the last few minutes until all just cooked.
- 4
Finish the broth
Stir in the coriander and a squeeze of lemon, and check the seasoning.
- 5
Serve
Mound the couscous, ladle over the saffron broth and pile the seafood on top.
Chef's tips
- Cook the seafood in the broth in order of firmness so nothing overcooks — squid and fish first, prawns last.
- Steam the couscous properly for a light grain that soaks up the aromatic broth without turning heavy.
- Bloom the saffron in a little warm water first to draw out its full colour and perfume.
Frequently asked questions
Can I use mussels or clams?
Yes; add cleaned mussels or clams to the broth at the very end and cook just until they open, adding their briny liquor to the sauce.
Is this served like a soup or a couscous?
It sits between the two — a generously brothy couscous, ladled wet so the grain soaks up the saffron seafood broth.