Ras El Hanout Sea Bass & Saffron Giant Couscous Stew

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle and heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Top, tail and chop your courgette[s] in half lengthways, then slice on the diagonal

Once hot, add the sliced courgette and cook for 2 min or until slightly browned

Add your giant couscous and saffron to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the giant couscous for 8 min or until tender with a slight bite, then drain and return to the pot – this is your saffron giant couscous

Reboil half a kettle

Once the courgette is slightly browned, add your ras el hanout and roasted garlic paste and cook for 30 secs or until fragrant

Once fragrant, add your tomato paste with your chopped tomatoes and sultanas

Add your vegetable stock mix and 200ml [260ml] [350ml] boiled water with a generous pinch of salt and pepper

Pat your sea bass fillet[s] dry with kitchen paper. Then heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat, once hot, add your sea bass fillet[s], skin side down and cook for 5 min, then flip the sea bass and cook for 1 min further or until cooked through. Add the cooked sea bass to the stew – this is your ras el hanout basa stew

Tip: Your fish is cooked once it turns opaque and flakes easily

Once everything is ready, add the saffron giant couscous to the stew and gently stir it all together – this is your ras el hanout sea bass & saffron giant couscous stew