Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Giant couscous with spicy fish broth
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
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
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.
