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Photo of Harissa fish with pearl couscous and minty yoghurt by WW

Harissa fish with pearl couscous and minty yoghurt

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Cooling yoghurt will help tame the heat of the fiery harissa-smeared fish.

Ingredients

Ling, raw

4 medium, (4 x 150g fillets)

Harissa

1 tbs, (North African chilli paste)

Pearl couscous

1 cup(s)

Salt reduced chicken stock

1½ cup(s), (375ml)

Green string beans

250 g, cut into 4cm lengths

Yellow capsicum

1 medium, thinly sliced

Green shallot(s)

2 individual, finely chopped

Fresh mint

1 cup(s)

Fresh coriander

¾ cup(s)

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Plain or natural yoghurt, low-fat, no added sugar

200 g

Lemon(s)

1 medium, cut into wedges, to serve

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place fish on prepared tray and spread with harissa. Bake for 15 minutes or until fish is cooked through.
  2. Meanwhile, place couscous and stock in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat and simmer, covered, for 8–10 minutes until couscous is tender and water has absorbed. Set aside for 2–3 minutes then fluff with a fork to separate grains. Transfer to a large bowl.
  3. Cook beans in a medium saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain. Add beans, capsicum, shallots, coriander, rind, juice and half the mint to couscous. Season with salt and pepper and toss to combine.
  4. Shred remaining mint and mix with yoghurt in a bowl. Top couscous mixture with fish. Serve with minty yoghurt and lemon wedges.

Notes

SERVING SUGGESTION: Wilted English spinach. TIPS: You can use chilli paste or Moroccan seasoning instead of harissa. Cook extra couscous mixture to make Chicken couscous salad for tomorrow’s lunch. Increase the ingredients used in Step 2 and 3 by one-quarter and cook as directed. At the end of Step 3, remove one-fifth of the couscous mixture and set aside to cool. Cover and place in fridge. The next day, combine couscous with 80g shredded skinless lean cooked chicken breast, 50g reduced-fat ricotta cheese and 40g baby rocket leaves.

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