大象传媒

Ingredients

250g cod fillet or loin
2tsp Harissa Paste
1 can chopped tomatoes
4 spring onions
300ml fish stock
1 can chickpeas
2tbsp of natural yoghurt

250g Cous Cous
300ml Boiling water
Zest & juice of 1/2 lemon
Handful of fresh coriander
Salt & pepper to taste

Method: Moroccan Cod

Pre heat your oven to 180c & boil your kettle for the cous cous

Put an ovenproof pan onto a medium heat & warm a tbsp of olive oil

Chop your Spring onion & fry gently in the olive oil until soft.

Add 2 tsp of harissa paste (or less if you want it less spicy!)

Fry gently again for 1 minute to release the spices & aromas.

Add your chopped tomatoes & stir together, let simmer for 2 minutes

Add your fish stock gradually, then add the chickpeas & bring to a boil then simmer for a few minutes

Add your cod loin to the spicy tomato poaching liquid

Pop the pan into the oven uncovered for 10 minutes

Remove the pan from the oven (carefully!) and pop back onto the hob

Remove the cod onto serving platter & turn the heat up under the sauce to reduce for a minute or 2. Pour over the cod & add a dollop of natural yoghurt.

Method: Herby Cous-Cous

Whilst your Cod is in the oven, add the 250g cous cous to a heat proof dish

Pour over 300ml boiling water, cover with cling film & let sit for 5 minutes.

When the cous cous has absorbed all the water remove the cling film & gently stir with a fork to separate the grains.

Roughly chop your coriander and add to the cous-cous with the zest & juice of 1/2 lemon and salt & pepper. Stir with a fork to combine.

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