Pan Seared Harissa Fish with Couscous

Pan Seared Harissa Fish with Couscous

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 30, 2018.
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Ingredients

Fish

  • 150g market fish
  • 1½ tsp Turkish fish spice

Couscous

  • ½ leek
  • ½ punnet cherry tomatoes
  • ¼ cup chicken stock
  • ¼ cup couscous
  • 1/3 bag baby spinach
  • 1½ Tbsp harissa dressing

To Serve

  • Remaining harissa dressing 1 Tbsp coriander leaves

Have Handy

  • salt
  • pepper
  • olive oil

Steps

  1. Prep fish Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season with salt. Drizzle with a little oil and coat in Turkish fish spice.
  2. Prep couscous Thinly slice leek and halve cherry tomatoes. Heat a drizzle of oil in a medium pot on medium-high heat. Cook leek and tomatoes with a pinch of salt for 2-3 minutes, until soft.
  3. Cook couscous Add stock to pot and bring to a boil. Once boiling, remove from heat and stir through couscous. Cover with a lid and leave to steam for about 5 minutes. Stir through spinach and first measure of harissa dressing. Season.
  4. Cook fish Heat a dry, medium fry-pan, on medium-high heat. Cook fish for 2-3 minutes each side (depending on thickness), or until just cooked through.
  5. To serve Top couscous with fish, remaining harissa dressing and coriander.

Nutritional Information

Energy 2246 kj
537 kcal
Protein 40.9g
Carbohydrate 37.5g
Fat 23.8g