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
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.