Saucy Harissa Basa With Nutty Grains & Greens
This Moroccan-inspired dish has it all. You'll simmer basa in spicy harissa before serving it on a bed of nutty quinoa, lentil and kale grain mix. Top it with toasted hazelnuts for extra crunch and dig in. High in protein. Protein contributes to a growth in muscle mass.
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, Salt, Sugar, Water, Butter, Pepper (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle then chop your hazelnuts roughly
Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat, once hot, add the chopped hazelnuts and cook for 2-3 min or until toasted and lightly golden, then transfer to a plate and reserve the pan
Tip: Watch them like a hawk to make sure they don't burn!
Rinse your quinoa in a sieve under cold running water
Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for an initial 6-10 min
Peel and finely chop (or grate) your garlic
Drain and rinse your green lentils
Wipe out the reserved pan and return to a medium-high heat with a drizzle of olive oil, once hot, add the chopped garlic and your ground smoked paprika with a generous pinch of salt and sugar and cook for 30 secs or until fragrant
Tip: Cooking for 4 or more? Use 2 pans!
Once fragrant, add half your vegetable stock mix (you'll use the rest later!), your chopped tomatoes, 50ml [70ml] [90ml] cold water and a knob of butter and give everything a good mix up
Gently add your basa fillet[s] into the pan[s] and cook, covered for 5 min, or until the basa is cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Once the basa is cooked, add your harissa paste to the sauce and gently stir it all together – this is your saucy harissa basa
Wash your shredded kale and shake off any excess water
After an initial 4-6 min, add your shredded kale to the pot with the quinoa and cook for a final 2-4 min or until all the quinoa is tender and the kale is wilted
Once cooked, drain and return it to the pot
Add the rinsed lentils and remaining vegetable stock mix to the cooked quinoa and kale and give everything a good mix up
Add half the toasted hazelnuts (save the rest for garnish!) with a drizzle of olive oil and a pinch of salt and pepper and stir it all together
Cook over a low heat for 1 min or until warmed through – this is your nutty grains & greens
Serve the saucy harissa basa with the nutty grains & greens to the side
Garnish with the remaining toasted hazelnuts
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, nut, peanut, sesame).
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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