Sardinian-Inspired Fish With Israeli Couscous

By Food52
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2 tablespoons olive oil

2 large shallots, finely chopped

2 stalks celery, finely chopped

1 1/2 cup Israeli couscous

1/3 cup white wine

3/4 cups crushed tomatoes

2 cups vegetable broth

1 pinch saffron

1 handful fresh parsley, finely chopped

1 handful fresh mint, finely chopped

1/4 cup green olives (you can use olives with pits, as long as you warn your guests, and can increase or decrease the amount to your taste)

1 pound white fish fillets (I suppose something like mullet or swordfish would be traditional, but I used cod and it worked well)


lemon wedges, for serving

harissa or other hot sauce, if desired

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