Harissa & Tomato Pollock With Couscous

Boil half a kettle

Trim, then chop your green beans in half

Roughly chop your cherry tomatoes

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the halved green beans and cook for 2-3 min or until starting to colour

Whilst the green beans are cooking, add your couscous to a heatproof bowl

Add half your vegetable stock mix (you'll use the rest later!) and 200ml [300ml] [400ml] boiled water, give everything a good mix up then cover and set aside

Dissolve the remaining vegetable stock mix in 150ml [200ml] [250ml] boiled water

Stir in your tomato paste and harissa paste (can't handle the heat? Go easy!) – this is your harissa stock

Once the beans are starting to colour, add the chopped cherry tomatoes and harissa stock to the pan

Cover with the lid and cook for 4-5 min or until the tomatoes have broken down and the sauce has thickened

Pat your diced pollock dry with kitchen paper

Tip: Unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!

Top the sauce with the diced pollock and cook, covered, for 4-5 min further or until the pollock is warmed through

Season with a generous grind of black pepper – this is your harissa & tomato pollock

Fluff the couscous with a fork