spicy kingfish with caraamelised onion cousoous
Serves 4
Warm or chilled, couscous is a great accompaniment to grills and barbecues. lt adds a lovely texture to stuffing and you can use it to coat chicken and fish instead of breadcrumbs for a crunchy crust.
1 tbs harissa*, plus extra to serve
4x180g skinless kingfish fillets
2 red onions, thinly sliced
1/4 cup (60ml) red wine vinegar
1 1/2 cups (375ml)chicken or vegetable stock
1 1/2 cups (300g) couscous
2 cups mint leaves
1/4cup (35g) currants
400g can chickpeas, rinsed, drained Juice of 1 lime, plus wedges to serve
1 long red chilli, seeds removed,finely chopped
1 cup flat-leaf parsley leaves, finely chopped
Combine 2 tbs oil and 2 tsp harissa in a bowl. Season, then add the fish, turning to coat in the marinade. Cover and place in the fridge to marinate for 30 minutes. Meanwhile, heat 1 tbs oil in a frypan over medium-low heat. Cook onion, stirring occasionally, for 10-15 minutes until lightly caramelised. Add the vinegar and cook, stirring, for 2-3 minutes until evaporated. Season and set aside to cool. Heat the stock in a pan over medium- high heat with remaining 2 tsp harissa, whisking to combine. Place the couscous in a bowlwith 1 tsp sea salt and pour over the hot stock mixture. Cover with plastic wrap and stand for 10 minutes. Finely chop 1 cup mint leaves. Fluff couscous with a fork, then stir through the onion, currants, chickpeas, limejuice, chilli, parsley, chopped and whole mint leaves, and 1 tbs oil. Set aside. Heat remaining 1 tbs oil in a large non-stick frypan over medium-high heat. Cook fish for 2-3 minutes each side until just cooked through. Serve with couscous, lime wedges and extra harissa. * A North African chilli paste from delis.
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