Moroccan inspired Seabream
with Herby Couscous and Harissa Yoghurt
Moroccan inspired flavours that bring a zing to this quick fish dish!
Cals 553 · Prot 51 · Carbs 73 · Fat 7
Calorie Smart
Global Eats
25 min
Moroccan inspired flavours that bring a zing to this quick fish dish!
Cals 553 · Prot 51 · Carbs 73 · Fat 7
Calorie Smart
Global Eats
Ingredients
Seabream
Seabream
6*
330 Grams
Ras el hanout
5 Grams
Garlic onion powder
4 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Vegetable oil
1 Tbsp
Herby couscous
Vegetable stock cube
15*
1 Piece
Water
200 ML
Couscous
10*11*
100 Grams
Red pepper
1 Piece
Cucumber
1 Piece
Fresh parsley
15 Grams
Fresh mint
10 Grams
Lemon
1 Piece
Golden raisins
14*
30 Grams
Olive oil
0.5 Tbsp
Salt
0.3 Tsp
Black pepper
0.3 Tsp
To serve
Natural yogurt
4*
170 Grams
Harissa paste
20 Grams
Allergens
*6 Fish, *15 Celery, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2315 / 553 |
| Fats (g) | 7.4 |
| of which saturated (g) | 2.3 |
| Carbohydrates (g) | 73 |
| of which sugars (g) | 21.3 |
| Fibers (g) | 8.9 |
| Proteins (g) | 51.3 |
| Salt (g) | 2.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Steam couscous
- Bring a kettle to a boil.
- Dissolve the 0.5 stock cube with boiled measured water.
- Set the vegetable stock aside.
- In a large bowl, combine the couscous and vegetable stock.
- Cover with a plate or clingfilm.
- Leave to steam for 10 min.
2 Prep
- Meanwhile, deseed and chop the red pepper into small cubes.
- Chop the cucumber into small cubes.
- Pick and finely chop the parsley and mint leaves.
- Grate the lemon zest, taking care to avoid its bitter white pith.
- Cut lemon in wedges.
3 Fry fish
- Pat the seabream fillets dry with kitchen paper.
- Season all over with salt.
- To the flesh-side add the ras el hanout, a pinch of garlic onion powder and pepper.
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Fry the seabream, skin-side down for 4 min or until crispy.
- Once crispy, flip. Cook for 1-2 min further.
Tip! You can tell when fish is cooked by checking if the flesh flakes easily.
4 Make yogurt
- In a small bowl, combine the yogurt and harissa paste (spicy!) with a squeeze of lemon juice to taste.
Tip! Can't handle the heat? Go easy on the harissa.
5 Make herby couscous
- Fluff up the couscous with a fork.
- Add the red pepper, cucumber, lemon zest, raisins, parsley and mint.
- Add a drizzle of olive oil and season with salt and pepper to taste.
6 Serve
- Serve the Moroccan inspired Seabream over Herby Couscous, with dollops of harissa yogurt.
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