One-Pot Smoky Spanish-Style Basa & Giant Couscous Stew
This Spanish-style stew combines fish, giant couscous and chickpeas in a spicy tomato and olive sauce. Sit back and relax while it cooks away in the oven, then serve topped with herbs. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Heat a large, wide-based, hob-safe oven-proof casserole dish with a drizzle of olive oil over a high heat
Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into rings
Crush your garlic clove[s] open by squashing them with the side of a knife and remove the skin[s], chop them roughly
Add the sliced pepper and chopped garlic to the dish with your ground smoked paprika, bay leaf[ves] and cayenne pepper (can't handle the heat? Go easy!)
Drain and rinse your chickpeas, then add them to the dish with your chopped tomatoes and black olives and give everything a good stir
Sprinkle in your vegetable stock mix and add 450ml [585ml] [765ml] boiled water and bring to the boil over a high heat
Put the dish in the oven for an initial 15 min
Use this time to clear up, set the table, have a cup of tea or simply chill!
After 15 min, remove the dish from the oven, add your giant couscous and season with a generous pinch of salt and pepper
Top with your basa fillet[s]
Return the dish to the oven for 10 min further or until the couscous is tender and the fish is cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Discard the bay leaf[ves]
To serve, break the fish up into rough bite-sized pieces and tear your parsley and dill all over – this is your one-pot smoky Spanish-style basa & giant couscous stew
Drizzle with a little olive oil and season with a grind of black pepper
Dig in!
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, soya).
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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