Fish with Preserved Lemon and Harissa Couscous
Ingredients
- 4 125 gram fish fillets
- 1 tbsp olive oil
- 20 grams butter
- 200 grams pearl couscous
- 1 zucchini - diced
- 200 grams cherry tomatoes - cut in half
- 1 cup coriander - roughly chopped
- ½ preserved lemon - flesh removed and rind finely chopped
- 1 tsp harissa
- 2 tbsp olive oil
- 1 lime
Instructions
PREP
- cook pearl couscous / dice zucchini and tomatoes, chop coriander / prepare preserved lemon
MAKE
- Cook pearl couscous in a large saucepan of boiling salted water until tender (about 8-10 minutes)
- Heat oil in a large frying pan over medium. Add zucchini and cook for 3 minutes. Add tomatoes and warm though,. Transfer to a large bowl. Add fish fillets skin-side down and fry until golden (1-2 minutes). Turn fish, add butter to pan, season to taste and transfer to oven to cook through (3-5 minutes)
- Pop butter in the pan and add the fish. Cook for 3-4 minutes each side, depending on the thickness. Season well on each side as turning.
- Meanwhile drain the couscous and transfer to the bowl with the zucchini and tomatoes. Add coriander, parsley, olive oil, preserved lemon rind and harissa, season to taste, toss to combine.
SERVE
- Transfer cous cous to plates and top with fish and serve with lime halves.
Tips and Variations
GLUTEN FREE - Swap the pearl couscous out for gluten-free traditional couscous.
MAKE IT VEGETARIAN - Make it a large cous cous salad with added capsicum and baby spinach or rocket. Top with some chopped roasted almonds.
SHORTCUTS AND SWAPS - Use any fish of your choice. Swap the fish for chicken.
Nutrition
Calories: 463kcal | Carbohydrates: 44g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 131mg | Potassium: 742mg | Fiber: 4g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 26mg | Calcium: 48mg | Iron: 2mg
