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Jewelled couscous with ocean trout
Jewelled couscous with ocean trout
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Vibrant vegetable couscous perfectly complements crispy pan-fried ocean trout.
Ingredients:
  • 1 medium orange sweet potato (kumara) peeled, finely chopped
  • 450g can baby beetroots, drained, finely chopped
  • 40.00 ml harissa paste (see note)
  • 250ml water
  • 150g pea
  • 190g couscous
  • 4 (about 200g each) ocean trout fillets
  • 1 1/2 tsp harissa paste, extra
  • 250.00 ml coriander leaves
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • Preheat your oven to 200°C. Line an oven tray with baking paper, then coat kumara and beetroot with 2 teaspoons of oil. Season with salt and pepper. Roast for 15 minutes, turning occasionally, until tender. Remove from oven.
  • Heat a large frying pan over high heat and cook harissa paste until aromatic. Pour in water or chicken stock and bring to a boil. Toss in peas and cook for 1 minute. Remove from heat, add couscous, and stir well. Cover and let sit for 5 minutes. Fluff the grains with a fork before serving.
  • In a hot frying pan, heat the last bit of oil. Season the trout with salt and pepper, then cook each side for 3-4 minutes or until it reaches your preferred level of doneness. Place the cooked trout on a plate and cover it with foil. Let it rest for 5 minutes. Mix lemon juice, the rest of the oil, and extra harissa paste in a jug.
  • Combine the kumara, beetroot, and coriander with the couscous, gently mix. Divide mixture onto serving plates. Add trout on top and drizzle with harissa dressing. Serve with yogurt on the side, if preferred.

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