Harissa Cod with Pearl Couscous
Cod fillets glazed with harissa-honey and roasted, served over pearl couscous tossed with roasted veg, lemon and fresh herbs. North African brightness with deep weeknight value.
30 minEasy~408 kcal / servingMediterranean
Contains fishContains glutenContains dairy
Nutrition
408 kcal
Calories
32 g
Protein
37 g
Carbs
15 g
Fat
Estimated, per serving
Good to know
Contains fishContains glutenContains dairy
Ingredients · per serving
- 350 ml Chicken stock
- 1 medium Lemon
- 3 tbsp Fresh parsley
- 1 medium Courgette
- 1 medium Red bell pepper
- to taste Black pepper
- 2 cloves Garlic
- 2 tbsp Pomegranate seeds
- 4 tbsp Olive oil
- 80 g Greek yogurt
- 2 tbsp Harissa paste
- 1 tbsp Honey
- 2 tbsp Fresh mint
- to taste Salt
- 250 g Cod fillet
- 120 g Pearl couscous
Instructions
- Heat the oven to 220°C/200°C fan. Cube the courgette and red pepper into 2cm pieces. Tip onto a baking tray with 2 tbsp olive oil, salt and pepper. Roast 18-20 minutes.
- Bring the chicken stock to the boil in a small pot. Add the pearl couscous, salt and a drizzle of olive oil. Cook 10-12 minutes until tender. Drain.
- Mix the harissa glaze: harissa paste, honey, lemon juice, garlic, olive oil and a pinch of salt.
- Pat the cod fillets dry. Brush both sides with harissa glaze.
- After veg has roasted 15 min, push to the sides of the tray. Lay the cod in the middle. Return to the oven for 10-12 min until the fish flakes at the centre.
- Fold the warm pearl couscous with chopped parsley, mint, lemon zest, lemon juice and a generous drizzle of olive oil. Season.
- Plate the couscous as a base. Lay the cod on top, spoon roasted veg around. Dollop Greek yogurt alongside, scatter pomegranate seeds, fresh mint and a lemon wedge.
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