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Harissa Cod Chickpea Couscous with Cucumber Mint Yoghurt
Harissa cod with chickpea couscous, cherry tomatoes, spinach, lemon, and cucumber mint Greek yoghurt.
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.
Nutrition
Estimated nutrition per serving
| Typical values | per serving |
|---|---|
| Energy | 645 kcal |
| Protein | 47g |
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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.