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Harissa sardines with couscous salad
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Total Time:
15 minutes
Spicy Moroccan sardine salad: Perfect for bold flavor lovers.
Ingredients:
  • olive oil
  • 8 x 60 g sardines from sustainable sources, ask your fishmonger, scaled, gutted, gills removed
  • sea salt
  • freshly ground black pepper
  • 1 heaped tablespoon harissa paste
  • extra virgin olive oil
  • 2 lemons
  • fat-free natural yoghurt to serve
  • 4 handfuls rocket washed and spun dry to serve
  • 200 g couscous
  • a few black olives stone in, crushed and finely chopped
  • 2 spring onions trimmed and finely sliced
  • a few sprigs fresh mint leaves picked and finely sliced
  • 100 g feta cheese crumbled
Instructions:
  • Place the couscous in a bowl and pour in 300ml of boiling water. Cover with a plate and let it sit. Heat a griddle pan on high until hot. Lightly oil the sardines and season with salt before cooking for about 5 minutes. In a small bowl, mix harissa with olive oil and lemon juice. Flip the sardines, brush with harissa sauce, and grill a lemon half alongside. Remove pits from olives, chop, and mix with fluffed couscous, spring onions, mint, feta, olive oil, and lemon juice. Adjust seasoning to taste. Check sardines for doneness. Serve couscous topped with sardines, a dollop of yogurt and harissa, with rocket on the side. Finish with caramelized lemon juice. Enjoy!

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