Dinner recipe
Mild harissa cod with chickpea couscous, cherry tomatoes, spinach, lemon, and cucumber mint Greek yoghurt.
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Ingredients
non-stick frying pan, heatproof bowl, mixing bowl, grater, knife, chopping board
Method
Halve the tomatoes, drain and rinse the chickpeas, dice half the cucumber, grate the remaining cucumber, chop the mint, and zest and juice the lemon.
Mix the harissa paste with 1 tablespoon olive oil, half the lemon juice, black pepper, and a pinch of salt. Rub over the cod fillets and set aside while the couscous starts.
Put the couscous in a heatproof bowl with the crumbled stock cube and lemon zest. Pour over 400ml boiling water, cover, and leave for 8 minutes.
Heat the remaining 1 tablespoon olive oil in a non-stick frying pan over a medium heat. Cook the cod for 3 to 4 minutes on each side until opaque and flaking easily.
Fluff the couscous with a fork, then fold through the chickpeas, tomatoes, spinach, diced cucumber, and remaining lemon juice. Let the spinach soften in the warm couscous for 1 minute.
Squeeze the grated cucumber dry, then stir it into the Greek yoghurt with mint and a pinch of salt. Spoon the couscous into bowls, top with cod, and serve with cucumber mint Greek yoghurt.
