Dag hareef, a spicy fish bathed in a flaming-red fiery sauce that begs for a thick slice of challah for dipping, graces almost every North African table on Friday nights. In the Libyan-Tripolitan version, known as chraime, the fish cooks in a minimalist sauce of oil infused with cumin, caraway, and lots of paprika. The more elaborate Moroccan version, which is what my aunt would make, contains fresh tomatoes, peppers, and an entire bunch of cilantro. Cherry tomatoes aren’t traditional, but they give this gutsy dish a touch of bright sweetness.
This dish is meant to be spicy, but how spicy is up to you. Start with half the amount of harissa and chile, and fire the dish up to your liking.
Different versions of this method have circulated around Israeli food blogs for a while now, but they sounded almost too good to be true. In less than 20 minutes, without any special utensils, you can make couscous that tastes and looks like the real thing? Turns out that yes, it does work (mostly)!
This method produces coarser crumbles than couscous made the old-fashioned way (see cookbook, page 266), but it’s still fluffy and delicious, and infinitely better than anything you can get from a box.
Serves 4 to 6