Name: Giant couscous with spicy fish broth
Total time: 25 min
Yield: Serves 2
Cuisine: Moroccan
Ingredients: 150g giant couscous; olive oil; 2 shallots, halved and sliced; 1 tbsp harissa; 150g baby plum tomatoes, halved lengthways; 400ml chicken stock; 1 tbsp tomato purée; 200g skinless, boneless cod or other firm white fish, cut into chunks; 150g raw peeled prawns; ½ lemon, zested and juiced; a handful flat-leaf parsley, chopped

150g giant couscous
olive oil
2 shallots
halved and sliced
1 tbsp harissa
150g baby plum tomatoes
halved lengthways
400ml chicken stock
1 tbsp tomato purée
200g skinless, boneless cod or other firm white fish
cut into chunks
150g raw peeled prawns
½ lemon
zested and juiced
a handful flat-leaf parsley
chopped

Method

step 1
Cook the giant couscous following packet instructions.
step 2
Heat 1 tbsp oil in a pan and fry the shallots until soft, then stir in the harissa and cook for a further minute. Add the tomatoes, stock, tomato purée and simmer for 5 minutes. Add the fish and prawns, cover and cook for 4-5 minutes until just cooked through. Stir in the lemon zest and juice.
step 3
Spoon the couscous into bowls, ladle over the fish broth and finish with parsley.