World Cuisine

  • 2–3 tablespoons olive oil
  • 750 g (1½ lb) shop-bought ready-prepared seafood selection
  • 2 teaspoons harissa paste
  • bunch of coriander, finely chopped
  • salt and pepper
  • 450 g (14½ oz) couscous
  • 2 tablespoons sunflower oil
  • finely chopped rind of 1 preserved lemon (see page 16)
  • 25 g (1 oz) butter, cut into small pieces

Tip the couscous into a heatproof bowl and just cover with boiling water. Cover with clingfilm and leave to stand for 5 minutes. Fluff up with a fork, then stir in the oil to separate the grains. Transfer to an ovenproof dish, stir in the preserved lemon rind, season with pepper and scatter over the butter. Cover with a damp piece of greaseproof paper and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes until heated through.

Meanwhile, heat the olive oil in a heavy-based frying pan over a medium heat, add the seafood and cook for 3–4 minutes. Add the harissa, season and stir in most of the coriander.

Pile the couscous in a mound on a shallow serving dish. Spoon the seafood over the couscous and serve garnished with the remaining coriander.

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