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Harissa fish stew with giant couscous
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200g pack Al’Fez Maftoul Giant Couscous
2½ tbsp olive oil
4 cloves garlic, crushed
1 tsp cumin seeds, crushed
1 tsp caraway seeds, roughly crushed
2 tbsp tomato purée
3 tbsp Belazu Rose Harissa
1 lemon, juice of ½, the rest cut into wedges
1 tsp clear honey
1 Large Orange
½ x 110g jar Crespo Pitted Dry Black Olives, roughly chopped
½ x 28g pack coriander, leaves only, chopped
½ x 25g pack flat leaf parsley, leaves only, chopped
150g Waitrose Duchy Organic Raw King Prawns
2 x 180g packs 2 Boneless Sea Bream Fillets
1. Prepare the couscous by simmering in a pan of boiling water for 6 minutes, then stir and leave to steam off the heat in the covered pan for 10 minutes. Tip into a mixing bowl, season and toss with ½ tbsp olive oil. Set aside to cool.
2. Meanwhile, heat the remaining 2 tbsp oil over a medium heat in a large sauté pan or shallow casserole. Gently fry the garlic with a pinch of salt for 1 minute. Add the cumin and caraway and fry for 1 minute more. Add the tomato purée and harissa and fry for 2 minutes more, until the oil separates from the pastes. Stir in the passata, lemon juice and honey. Simmer gently for 15 minutes to make a thick sauce.
3. Using a sharp knife, top and tail the orange, then work the knife around the curve of the orange, cutting away the skin. Cut the orange lengthways into quarters, then slice each quarter widthways and pull apart into triangular pieces. Toss the orange through the cooled couscous, along with the olives and ½ the herbs.
4. Stir the prawns into the harissa sauce, then lay the sea bream fillets on top. Cover the pan and simmer gently for 6-8 minutes, or until the prawns and fish are opaque and cooked through. Take off the heat and stand, covered, for 2 minutes. Scatter with the remaining herbs and serve with the couscous, plus lemon wedges to squeeze over.
Typical values per serving:
This recipe was first published in May 2021.