Name: Giant couscous with spicy fish broth
Total time: 25 min
Yield: Serves 2
Cuisine: Moroccan
Ingredients: 150g giant couscous; olive oil; 2 shallots halved and sliced; 1 tbsp harissa; 150g baby plum tomatoes halved lengthways; 400ml chicken stock; 1 tbsp tomato purée; 200g skinless, boneless cod or other firm white fish cut into chunks; 150g raw peeled prawns; ½ lemon zested and juiced; a handful flat-leaf parsley chopped

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Giant couscous with spicy fish broth

Giant couscous with spicy fish broth

Janine Ratcliffe

Published: September 27, 2016 at 8:47 AM

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Serves 2

A little effort

Total time: 25 mins

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Spice up your life with this quick and easy recipe for spicy couscous, tomato and fish broth. The harissa in this gives the dish a wonderfully smokey edge

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Ingredients

Nutrition

150g giant couscous
olive oil
2 shallots

halved and sliced
1 tbsp harissa
150g baby plum tomatoes

halved lengthways
400ml chicken stock
1 tbsp tomato purée
200g skinless, boneless cod or other firm white fish

cut into chunks
150g raw peeled prawns
½ lemon

zested and juiced
a handful flat-leaf parsley

chopped

Nutrition: per serving

kcal544
fat9.1g
saturates1.6g
carbs63.7g
sugars7.5g
fibre6.9g
protein48.4g

Method

step 1

Cook the giant couscous following packet instructions.
step 2

Heat 1 tbsp oil in a pan and fry the shallots until soft, then stir in the harissa and cook for a further minute. Add the tomatoes, stock, tomato purée and simmer for 5 minutes. Add the fish and prawns, cover and cook for 4-5 minutes until just cooked through. Stir in the lemon zest and juice.
step 3

Spoon the couscous into bowls, ladle over the fish broth and finish with parsley.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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