Ingredients
Serves 2
1 tbsp Harissa paste
1 x 50g sachet creamed coconut
Juice of ½ lime
2 x 150g 2cm thick snapper fillets (or firm white fish fillets)
1-2 tbsp light olive oil
125g premium couscous
200g cooked chick peas
125ml hot chicken or veggie stock
1 tbsp freshly chopped coriander leaves
1 tbsp freshly chopped flat leaf parsley
1 tbsp toasted pinenuts or shelled pistachios chopped
Juice of ½ lime + wedges to serve
1 tbsp virgin olive oil
Salt and fresh ground pepper
Natural yogurt mixed with 1tsp Harissa to serve (optional)
Sprigs of coriander
Method
Mix together the Harissa, creamed coconut and lime juice. You may need a splash of warm water to get a smooth paste. Spread over the white of the fish, cover and chill.
Place the couscous and chick peas in a large bowl pour over the hot stock, cover and allow to stand for approx 5 minutes.
Fork up the couscous to separate the grains and mix in the chopped herbs, nuts, lime juice and olive oil. Check seasoning and set aside.
Heat a non-stick frying pan over medium-high heat, add a little oil and cook the fish skin side down first for 2-3 minutes each side until just cooked.
Divide the couscous onto two warm plates, using a large ring if it's for a smart dinner party. Place the coconut snapper on top with a sprig of fresh coriander. Serve with a dollop of Harissa yogurt on the side and a wedge of fresh lime.