Jewelled couscous with ocean trout

Filled with healthy vegetables, this couscous is a delight to the senses. It is a fantastic accompaniment to the pan-fried ocean trout.

Recipe «Jewelled couscous with ocean trout» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 medium orange sweet potato peeled, finely chopped, 450g can baby beetroots, drained, finely chopped, 2 tbsp olive oil, 2 tbsp harissa paste, 1 cup water or Massel chicken style liquid stock , 1 cup frozen peas, 1 cup couscous, 4 ocean trout fillets , 1 tbsp lemon juice, 1 1/2 tsp harissa paste, extra, 1 cup coriander leaves, Tamar Valley Greek Style Yoghurt, to serve.

Ingredients:

• 1 medium orange sweet potato peeled, finely chopped 
• 450g can baby beetroots, drained, finely chopped 
• 2 tbsp olive oil 
• 2 tbsp harissa paste 
• 1 cup water or Massel chicken style liquid stock 
• 1 cup frozen peas 
• 1 cup couscous 
• 4 ocean trout fillets 
• 1 tbsp lemon juice 
• 1 1/2 tsp harissa paste, extra 
• 1 cup coriander leaves 
• Tamar Valley Greek Style Yoghurt, to serve 

Instructions

1. Preheat oven to 200°C. Line an oven tray with baking paper. Place the kumara and beetroot on the tray and drizzle with 2 teaspoonfuls of oil. Season with salt and pepper. Bake, turning occasionally, for 15 minutes or until tender. Remove from heat.
2. Meanwhile, heat a large frying pan over high heat. Add the harissa paste and cook, stirring, for 30 seconds or until aromatic. Add the water or chicken stock and bring to the boil. Add the peas and cook for 1 minute. Remove from heat and add the couscous and stir to combine. Set aside, covered, for 5 minutes. Use a fork to fluff the grains to separate.
3. Heat 1 teaspoonful of remaining oil in a frying pan over high heat. Season the trout with salt and pepper. Cook trout for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Combine lemon juice, remaining oil and extra harissa paste in a jug.
4. Add the kumara, beetroot and coriander to the couscous and gently toss to combine. Spoon evenly among serving plates. Top with trout and drizzle with harissa dressing. Serve with yoghurt, if desired.