- 100ml extra virgin olive oil
- 1 tablespoon harissa, plus extra to serve (see Notes)
- 4 x 180g skinless kingfish fillets
- 2 red onions, thinly sliced
- 1/4 cup red wine vinegar
- 1 1/2 cups Massel chicken style liquid stock
- 1 1/2 cups couscous
- 2 cups mint leaves
- 1/4 cup currants
- 400g can chickpeas, rinsed, drained
- Juice of 1 lime, plus wedges to serve
- 1 long red chilli, seeds removed, finely chopped
- 1 cup flat-leaf parsley leaves, finely chopped
- Step 1Combine 2 tablespoons oil and 2 teaspoons of harissa in a bowl. Season, then add fish and coat in marinade. Cover and place in fridge for 30 minutes.
- Step 2Meanwhile, heat 1 tablespoon of oil in a frypan over medium-low heat. Cook onion, stirring occasionally, for 10-15 minutes until lightly caramelised. Add vinegar and cook, stirring, for 2-3 minutes until evaporated. Season and set aside to cool.
- Step 3Heat the stock in a pan over medium-high heat with remaining 2 teaspoon harissa, whisking to combine. Place the couscous in a bowl with teaspoon of sea salt and pour over the hot stock mixture. Cover with plastic wrap and stand for 10 minutes.
- Step 4Finely chop 1 cup mint leaves. Fluff couscous with a fork, then stir through onion, currants, chickpeas, lime juice, chilli, parsley, chopped and whole mint leaves and 1 tablespoon of oil. Set mixture aside.
- Step 5Heat remaining tablespoon oil in a large non-stick frypan over medium-high heat. Cook fish 2-3 minutes each side until just cooked through. Serve with couscous, lime wedges and extra harissa.
- High fibre
- Low carb
All nutrition values are per serve
Harissa is a North African chilli paste available from delis.
- Author: Valli Little, Food director – delicious.
- Image credit: Mark Roper
- Publication: Taste.com.au