Harissa fish with pearl couscous and minty yoghurt
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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