ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish
Provided by Mary Cadogan
Categories Side dish
Time 10m
Yield Serves 10, as a side
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add a spring onions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.13 milligram of sodium
HARISSA STICKY CHICKEN WITH COUSCOUS
No chickpeas in the cupboard? Use cannellini or kidney beans in this easy chicken dish with fragrant coriander couscous and a spicy harissa paste glaze
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.
- Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.
Nutrition Facts : Calories 721 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
ROASTED VEGETABLE COUSCOUS SALAD WITH HARISSA-STYLE DRESSING
The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively fabulous.
Provided by BonnieZ
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- First prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Preheat the oven to gas mark 9, 475°F (240°C).
- Now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. Place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
- When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
- When you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
- Meanwhile cut the cheese into sugar cube-sized pieces. Make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. To serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. Next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.
SEVEN-VEGETABLE COUSCOUS WITH CHUNKY ONION HARISSA
Steps:
- To make the couscous:
- Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.
- Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.
- To make the harissa
- Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)
HARISSA SALMON WITH ZESTY COUSCOUS
This no-fuss fish supper is quick enough for midweek, and it's heart-healthy and low calorie too
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and arrange the salmon in a shallow ovenproof dish. Mix the orange juice with the oil and harissa, then pour over the salmon and bake for 10-12 mins until the fish flakes easily, but is still moist.
- Meanwhile, put the couscous in a pan with the orange zest, 200ml water and a sprinkling of salt. Heat until the water bubbles round the edges of the pan, then cover and turn off the heat. After 5 mins, tip the couscous into a bowl, add the cucumber, onion, parsley and almonds (if using) and toss together ready to serve with the salmon and spicy juices.
Nutrition Facts : Calories 467 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS
I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
- Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
- When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
- Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
- Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
- Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
- Heat the butter in a lidded medium saucepan over medium-high heat.
- Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
- Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.
HARISSA LAMB CUTLETS WITH POMEGRANATE COUSCOUS
Jazz up a storecupboard grain with bright fruit and herbs and serve with lamb and a harissa yogurt dressing
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat the grill. In a large bowl, mix the yogurt and half the harissa with seasoning. Remove 2 tbsp, set aside, then add the lamb to the remainder and marinate while you make the couscous (or overnight).
- In a bowl, cover the couscous with the hot stock and add the rest of the harissa. Cover with cling film and leave for 5 mins, then stir in the chickpeas, lemon zest and juice, vinegar, apricots, pomegranate seeds and half the mint.
- Transfer the lamb to a baking tray and grill for 2-3 mins each side (pour any cooking juices into the couscous and stir). Serve the lamb with the couscous, reserved yogurt and a scattering of mint.
Nutrition Facts : Calories 653 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 5 grams protein, Sodium 1.3 milligram of sodium
VEGETABLE COUSCOUS WITH HARISSA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 35
Steps:
- Heat 1/4 cup olive oil in a medium skillet until moderately hot but not smoking. Add mushrooms and cook, stirring until softened and just beginning to brown. Remove from heat and set aside.
- Heat remaining 1/4 cup olive oil in a large heavy pan until moderately hot, but not smoking. Add next seven ingredients. Stir in 1 tablespoon Ras El Hanout. Cook, covered over medium heat until partially cooked, about 10 minutes. Stir in 3 cups of vegetable stock.
- Continue cooking until the vegetables are tender but not over-done, 20 to 30 minutes. During the last 10 minutes of the cooking, stir in the reserved portobello mushrooms and the chickpeas. Season with salt and pepper to taste. Cover to keep warm.
- Rinse couscous in a sieve, add 2 tablespoons Ras el Hanout and salt, to taste. Let stand for 20 minutes, then separate the grains with your fingers.
- Bring remaining 2 cups of vegetable stock to a simmer. Add couscous and cook over medium heat to steam and heat through.
- To serve, mound couscous in the center of platter and surround with the vegetables. Garnish with mint leaves.
- Mix together thoroughly.
- In a small dry skillet over medium heat, toast caraway, coriander and cumin seeds until very aromatic, about 2 to 3 minutes. Shake the pan often to prevent burning. Remove from heat and let cool to room temperature. Grind to a fine powder in a spice grinder, coffee grinder, blender or with a mortar and pestle. Add garlic and salt and grind again until smooth. Add sweet paprika, red pepper flakes, mint leaves and olive oil and grind until the ingredients are well combined. The paste will be very thick and dry. Transfer paste to a small jar and cover with olive oil. Refrigerate for up to 6 months.
HERB CRUSTED RACK OF LAMB WITH HARISSA SAUCE AND SAFFRON ISRAELI COUSCOUS WITH ZUCCHINI AND FENNEL
Steps:
- Preheat the oven to 400 degrees F.
- For the couscous: Set up a small pot of boiling water and season liberally with salt. Add the couscous and cook until al dente, 5 to 6 minutes. Drain and set aside.
- Heat a large saute pan with some oil over medium-high heat. Add the sliced fennel and onions and season with salt. Cook until softened and translucent, about 5 minutes. Add the zucchini and saute for 2 to 3 minutes. Add the chickpeas, saffron, chicken stock and cooked couscous. Cook, stirring occasionally, until most of the chicken stock has reduced, 4 to 5 minutes. Turn off the heat and toss in the chopped fennel fronds.
- For the lamb: Add the parsley, panko, pistachios, oil, rosemary and salt to taste to a bowl. Mix well to combine then set aside.
- Cut the rack of lamb in half so you have two pieces with four bones each. Sprinkle liberally with salt on all sides.
- Heat a large saute pan with some oil over medium-high heat until the oil shimmers. Sear the lamb, fat side down, until golden brown and a crust begins to form, about 5 minutes. Flip the lamb and sear on the underside as well as each side until golden brown, another few minutes each. Remove the lamb from the pan, place onto a sheet tray and discard the excess fat in the pan. Reserve the pan for the sauce. Place the rack of lamb into the oven and bake until the internal temperature reaches 130 degrees F on an instant-read thermometer when inserted into the center of the meat, 15 to 20 minutes.
- Remove from the oven and brush the top side of the racks evenly with the mustard. Press the pistachio herb crust onto the rack, ensuring the crust adheres to the mustard. Place the crusted rack of lamb back into the oven until the crust is golden and the lamb reaches 135 degrees F, about 5 minutes. Remove from the oven and allow to rest before slicing. Once rested, slice each lamb rack into double chops.
- To the same pan that the lamb was cooked in, add some oil, the fennel, onions, crushed red pepper and salt to taste. Saute until translucent, about 5 minutes. Add the tomatoes, garlic and harissa and stir to combine. Add the chicken stock and bring to a boil, then reduce to a gentle simmer and cook until the sauce reduces by half and has slightly thickened, about 10 minutes.
- Serve the sliced lamb alongside the couscous.
CHICKEN THIGHS WITH HARISSA AND VEGETABLE COUSCOUS
Kroger® had harissa chili paste on sale so I went for it, and this is what I came up with. You can find a recipe for yogurt sauce or just serve it with sour cream. The veggies I added were just what I had on hand feel free to adjust to your taste.
Provided by Daniel fifield
Categories Pasta and Noodles Pasta by Shape Recipes
Time 2h50m
Yield 4
Number Of Ingredients 15
Steps:
- Mix 2 tablespoons olive oil and harissa paste together in a small bowl. Place chicken thighs in a large glass bowl and add harissa mixture. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours to overnight.
- Heat remaining 2 tablespoons oil in a pan over medium-high heat. Add chicken, skin-side down. Cook until skin is browned, about 5 minutes, then flip and cook for an additional 5 minutes. Remove to a plate and set aside.
- Reduce heat to medium and add onion, poblano pepper, and serrano pepper to the pan, with another tablespoon oil if needed. Sprinkle with salt and pepper. Cook and stir until veggies are slightly softened, 3 to 5 minutes. Add zucchini, tomato, curry powder, thyme, chile powder, and turmeric. Cook until veggies begin to release their moisture, about 3 minutes.
- Return chicken and any accumulated juices to the pan. Add chicken stock, increase heat to medium-high, and bring to a boil. Cover, reduce to a simmer, and cook until chicken is no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove pan from the heat. Remove chicken thighs from the pan. Add couscous to the liquid in the pan and mix well. Let sit until couscous is tender and liquid has been absorbed, about 5 minutes.
- Serve chicken thighs with couscous-vegetable mixture.
Nutrition Facts : Calories 562.5 calories, Carbohydrate 27.1 g, Cholesterol 140.2 mg, Fat 31 g, Fiber 4.9 g, Protein 43.2 g, SaturatedFat 6.6 g, Sodium 282.9 mg, Sugar 3.4 g
HARISSA COUSCOUS
This couscous makes a delicious accompaniment to lamb tagine and any other Moroccan style spicy dish. If you halve the recipe, it will feed 3-4 people very generously. From BBC Good Food.
Provided by English_Rose
Categories Grains
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Tip couscous into a heatproof bowl. Add scallions, mint and cherry tomatoes.
- Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
HARISSA PORK WITH GLAZED CARROTS AND COUSCOUS
Simply cooked pork shoulder is spiced up with a vibrant harissa sauce and served alongside citrusy glazed carrots and raisin-flecked couscous. By starting with our Meal Prep Slow-Roasted Pork recipe and Meal Prep Steamed Vegetables, this is a quick and complete meal that looks and tastes like it took twice the effort.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the couscous, and lightly toast, stirring until the butter is evenly distributed, about 1 minute. Stir in the raisins and 1 1/2 cups chicken broth. Bring the chicken broth to a simmer, then cover and remove from the heat. Let rest until the broth is completely absorbed, about 10 minutes. Gently fluff the couscous with a fork. Season with 2 teaspoons salt and fold in the parsley and almonds.
- Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the carrots, lemon zest and juice, 2 tablespoons honey, 2 tablespoons water and 1/2 teaspoon salt and cook, stirring constantly, until a glaze has formed and coats the carrots, about 6 minutes. Transfer to a serving dish and rinse the skillet.
- Return the skillet to medium heat and heat the olive oil. Add the shallots and a pinch of salt and cook the shallots until slightly softened, about 2 minutes. Add the rice vinegar, harissa, pork jus (if using), remaining 1/3 cup chicken broth, remaining 2 tablespoons honey and 1 teaspoon salt. Simmer and reduce until slightly thickened, about 5 minutes. Nestle the pork slices in the sauce, flipping to coat both sides. Let the pork warm through, about 5 minutes. Serve with the couscous and glazed carrots.
HARISSA ROASTED TOMATOES WITH COUSCOUS
Flavour versatile couscous with mint, parsley and almonds, then serve with chilli-spiced roasted tomatoes and a garlic yogurt sauce
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins.
- Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside.
- Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce.
Nutrition Facts : Calories 472 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
VEGETABLE COUSCOUS WITH SAFFRON AND HARISSA
A spicy dish that can be uses as a main dish or as a side dish. I would probably just make the couscous according to the package directions instead of using the steamer method. It will save time.
Provided by Ck2plz
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pan. Add the onion and garlic and cook gently for 5 minutes until soft. Add the cumin and paprika and cook, stirring for 1 minute.
- Add the tomatoes, stock, cinnamon stick, saffron, eggplants, zucchini, carrots, and season with salt. Bring to the boil, cover, lower the heat and cook gently for 20 minutes until the vegetables are just tender.
- Line a steamer or colander with a double thickness cheesecloth. Soak the couscous according to the instructions on the packet.
- Add the chickpeas and prunes to the vegetables, stir and cook for 5 minutes.
- Spread the couscous in the prepared steamer. Place the steamer on top of the vegetables, cover and cook for 5 minutes or until done.
- Stir the herbs into the vegetables. Heap the couscous on to a serving dish. Using a slotted spoon, remove the vegetables from the frying pan and add to the couscous. Spoon over a little sauce and toss gently. Stir the harissa into the remaining sauce and serve separately.
Nutrition Facts : Calories 673.8, Fat 14.5, SaturatedFat 2.2, Sodium 1554.1, Carbohydrate 121.4, Fiber 32.8, Sugar 27.5, Protein 24.6
PRAWN AND HARISSA STEW WITH COUSCOUS
Make and share this Prawn and Harissa Stew With Couscous recipe from Food.com.
Provided by Lou van
Categories Stew
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. Cover and leave to swell for 5 minutes.
- Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
- Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
- Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.
Nutrition Facts : Calories 336.2, Fat 3, SaturatedFat 0.6, Cholesterol 97.5, Sodium 588.2, Carbohydrate 55.5, Fiber 5.7, Sugar 8.4, Protein 21.7
MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS
All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt
Provided by John Torode
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
- Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
- Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.
Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 0.84 milligram of sodium
HARISSA PRAWN SKEWERS WITH CARROTY COUSCOUS
These vibrant, low-calorie prawn kebabs are served with delicious minty couscous, tahini and garlic yogurt
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a pan with the cumin seeds and toast for a few mins until aromatic. Tip in the carrots, season, then cook for 3 mins until tender. Transfer to a bowl, then pour over the couscous and 400ml hot water. Cover with cling film and leave for 10 mins, or until all the water has been absorbed and the couscous is tender.
- Meanwhile, heat the grill to high. Put the prawns, cherry tomatoes and onion wedges in another bowl, season, then stir in the harissa. Thread everything onto skewers (if using wooden skewers, soak them in water first to prevent burning), then lay on a baking tray. Grill for 2-3 mins each side, or until the prawns are cooked though.
- Mix the tahini, yogurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint though the couscous, transfer to a platter and place the skewers on top. Drizzle over any cooking juices, and serve with a dollop of sauce and lemon wedges.
Nutrition Facts : Calories 344 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.6 milligram of sodium
GRILLED MACKEREL WITH HARISSA & CORIANDER COUSCOUS
Oil-rich mackerel is full of omega-3 and is an environmentally aware way to enjoy fish
Provided by CJ Jackson
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle with half the lime juice then marinate for 5 mins.
- Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 mins. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 mins, fluff with a fork and stir in the remaining spring onions, coriander, lime juice and some seasoning. Heat the grill.
- Grill the mackerel for 3-4 mins on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Serve with lime wedges.
Nutrition Facts : Calories 502 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.65 milligram of sodium
HARISSA-EGGPLANT PUREE AND COUSCOUS
Steps:
- In a hot skillet, brown the shallots and garlic. Add harissa, honey, cumin and eggplant pulp. With hand blender, puree, season and add butter. Check for seasoning. Transfer to bowl and add scallions and cilantro. Keep;
- Mix couscous, olive oil, scallions, currants, salt and pepper. Boil water and add to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With the back of a fork, fluff couscous. Check for seasoning.
- PLATING In a large pasta bowl, using an o-ring, mold some couscous topped with eggplant. Surround with vegetables.
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