1 1/2 lb (675 g) grouper (or monkfish) cut into cubes (or other firm white fish)

1/3 cup (75 ml) olive oil

1 onion, finely chopped

1 red bell pepper, seeded and diced

1 tsp ground cumin

1/2 tsp paprika

1/2 tsp ground turmeric

1 zucchini, diced

2 garlic cloves, finely chopped

2 tbsp (30 ml) tomato paste

2 tbsp (30 ml) lemon juice

1 tsp (5 ml) harissa sauce, or to taste

1 can (19 oz/540 ml) chickpeas, rinsed and drained

2 cups (500 ml) chicken broth

1/4 cup (30 g) currants

2 cups (400 g) couscous

¾ cup (35 g) flat-leaf parsley, finely chopped

In a large pot or wok, brown half of the fish in half of the oil. Season with salt and pepper. Repeat with the remaining fish. Set aside on a plate.

In the same pot, soften the onion and bell pepper with the spices in the remaining oil. Add the zucchini, garlic, tomato paste, lemon juice and harissa. Cook for 2 minutes, stirring constantly. Add the chickpeas, broth and currants. Bring to a boil and simmer for 2 minutes. Add the couscous and fish. Stir to combine. Cover and remove from the heat. Let sit for 5 minutes. Adjust the seasoning.

Serve in a large serving platter. Sprinkle with the parsley and serve with lemon wedges, if desired.

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