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Ingredients
- giant couscous 150g
- olive oil
- shallots 2, halved and sliced
- harissa 1 tbsp
- baby plum tomatoes 150g, halved lengthways
- chicken stock 400ml
- tomato purée 1 tbsp
- skinless, boneless cod or other firm white fish 200g, cut into chunks
- raw peeled prawns 150g
- lemon ½, zested and juiced
- flat-leaf parsley a handful, chopped
Method
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Step 1
Cook the giant couscous following packet instructions.
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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.
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Step 3
Spoon the couscous into bowls, ladle over the fish broth and finish with parsley.
Nutritional Information
- Kcals 544
- Fat 9.1g
- Saturates 1.6g
- Carbs 63.7g
- Sugars 7.5g
- Fibre 6.9g
- Protein 48.4g