Harissa fish with pearl couscous and minty yoghurt
4 medium, (4 x 150g fillets)
1 tbs, (North African chilli paste)
salt reduced chicken stock
1½ cup(s), (375ml)
250 g, cut into 4cm lengths
1 medium, thinly sliced
2 individual, finely chopped
fresh lemon rind
1 tsp, finely grated
low-fat natural yoghurt
1 medium, cut into wedges, to serve
- 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.
- 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.
- 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.
- Shred remaining mint and mix with yoghurt in a bowl. Top couscous mixture with fish. Serve with minty yoghurt and lemon wedges.