Dinner recipe
Harissa cod with chickpea couscous, cherry tomatoes, spinach, lemon, and cucumber mint Greek yoghurt.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
30x25cm roasting tray, 28cm4l saute pan, 4l heatproof bowl and cover, small yoghurt bowl, grater and sieve, clean food thermometer, scales and measuring jug, knife and board
Method
For more than four servings, cook separate batches of no more than four, dividing every displayed ingredient between batches. Measured amounts below are totals for the selected household: use each batch’s share. Keep pan sizes and food thickness fixed and allow extra time. Heat the oven to 200°C conventional/180°C fan. Pat cod dry; use 150g portions no thicker than 2.5cm. Halve tomatoes and drain chickpeas. Dice half the cucumber; grate the other half and press firmly in a sieve until it no longer drips freely. Keep all pressed flesh and discard drained liquid. Chop mint. Measure 2g lemon zest and 30ml juice, then cut the remaining fruit into wedges.
Mix all harissa and black pepper with 15ml oil and 15ml lemon juice. Coat the cod and arrange in one layer with small gaps on a 30x 25cm tray. Bake 15–20 minutes until opaque and easy to flake; a clean probe in the thickest part should reach 75°C for 30 seconds. Continue cooking and recheck if needed. Wash hands and equipment after handling raw fish.
Dissolve all measured stock in the 375ml boiling water. Put the instant couscous in a 4l heatproof bowl, add the stock, cover for 5 minutes, then fluff with a fork. Use this ratio for the specified instant product; pearl couscous requires a different method. Stir in all measured lemon zest and the remaining 15ml lemon juice.
While the fish bakes, heat the remaining 15ml oil in a 28cm 4l pan over medium heat. Stir in all tomatoes and drained chickpeas and cook 6–8 minutes until tomatoes soften and chickpeas are hot. Add all spinach and stir 2–3 minutes until wilted and hot throughout. Fold the hot mixture and all diced cucumber through the couscous.
Mix all pressed cucumber flesh, all mint and all Greek yoghurt in a clean bowl. Keep chilled until serving. Do not add raw-fish marinade to the yoghurt.
Divide all vegetable couscous equally between plates, top each with its share of cooked cod and spoon over all cucumber yoghurt. Serve with the remaining lemon wedges.
