Harissa Fish On Red Pepper Couscous
Fish dishes are a great way to get dinner on the table in way under half an hour. This spicy, fruity recipe is the perfect example. You'll coat your basa fillets in warm, spicy harissa paste and serve them over a crunchy red pepper, sultana and coriander couscous. This is fish in a flash!
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil half a kettle
Add the couscous and sultanas to a large mixing bowl
Add 200ml [400ml] boiled water, cover and set aside
Deseed the peppers (scrape the seeds and pith out with a teaspoon) and dice into small bite-size pieces
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] olive oil over a high heat
Pat the fish dry and once the pan is hot, add the fish and cook for 2 min on both sides until starting to colour
Season each side with a pinch of salt (whilst in the pan)
Meanwhile, finely chop the coriander, including the stalks
Once the fish has coloured, reduce the heat to medium-low and spoon the harissa paste directly over the fish
Add the vinegar to the pan with a big pinch of sugar
Tilt the pan towards you and baste (spoon) the vinegar over the fish for 30 sec or until the sugar dissolves
Remove from the heat
Fluff the couscous with a fork and season generously with salt and pepper
Add the red pepper and coriander and mix through
Serve the spicy fish over the couscous
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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