- 1 medium orange sweet potato (kumara) peeled, finely chopped
- 450g can baby beetroots, drained, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons harissa paste (see note)
- 1 cup (250ml) water or Massel chicken style liquid stock
- 1 cup (150g) frozen peas
- 1 cup (190g) couscous
- 4 (about 200g each) ocean trout fillets
- 1 tablespoon lemon juice
- 1 1/2 teaspoons harissa paste, extra
- 1 cup coriander leaves
- Tamar Valley Greek Style Yoghurt, to serve
- Step 1Preheat oven to 200°C. Line an oven tray with baking paper. Place the kumara and beetroot on the tray and drizzle with 2 teaspoonfuls of oil. Season with salt and pepper. Bake, turning occasionally, for 15 minutes or until tender. Remove from heat.
- Step 2Meanwhile, heat a large frying pan over high heat. Add the harissa paste and cook, stirring, for 30 seconds or until aromatic. Add the water or chicken stock and bring to the boil. Add the peas and cook for 1 minute. Remove from heat and add the couscous and stir to combine. Set aside, covered, for 5 minutes. Use a fork to fluff the grains to separate.
- Step 3Heat 1 teaspoonful of remaining oil in a frying pan over high heat. Season the trout with salt and pepper. Cook trout for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Combine lemon juice, remaining oil and extra harissa paste in a jug.
- Step 4Add the kumara, beetroot and coriander to the couscous and gently toss to combine. Spoon evenly among serving plates. Top with trout and drizzle with harissa dressing. Serve with yoghurt, if desired.
- Low carb
Harissa paste is from Tunisia and is a hot sauce made with chillies and spices. Substitute with sambal oelek or finely chopped fresh chillies.
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook: