World Cuisine

Lemon Couscous with Spicy Shellfish

cook 20 mins
Ingredients
  • 2–3 tablespoons olive oil
  • 750 g (1 1/2 lb) shop-bought ready-prepared seafood selection
  • 2 teaspoons harissa paste (see page 70)
  • bunch of coriander, finely chopped
  • salt and pepper
  • 450 g (14 1/2 oz) couscous
  • 2 tablespoons sunflower oil
  • finely chopped rind of 1 preserved lemon (see page 68)
  • 25 g (1 oz) butter, in small pieces
Directions
  • 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. Tip into 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, add the seafood and cook for 3–4 minutes. Add the harissa, season and stir in most of the coriander.
  • Spoon the seafood over the couscous in a shallow serving dish and serve garnished with the remaining coriander.
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