Middle Eastern Honey Glazed Basa
with harissa and tahini pearled couscous salad
Omega-rich salmon is coated in wonderfully sweet and sticky sweet chilli sauce and served with a crunchy and vibrant pearled couscous salad in this spiced and savoury recipe.
:
Spicy
•Quick
•Calorie Smart
:
Sesame
•Mustard
•Fish
•Wheat
20 minutes
25 minutes
1 sachet(s)
Middle Eastern Style Spice Mix
()
1 sachet(s)
Harissa Paste
240 grams
Basa
()
1 sachet(s)
Tahini
()
2 unit(s)
Tomato
150 grams
Couscous
( )
1 unit(s)
Cucumber
1 sachet(s)
Honey
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
•Sieve
•Pot with Lid
1
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Leave to the side until ready to serve, remove the lid so the couscous can cool slightly.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, chop the tomato into 1cm chunks.
- Trim the cucumber, quarter lengthways and chop widthways into small pieces.
- Quarter the lemon.
3
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with Middle Eastern spice, salt and pepper.
- Once the pan is hot, add the salmon, skin-side down.
- Cook on one side for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
NOTE: Swapping to basa? Season as instructed and fry in a hot pan, 4-5 mins on each side.
4
- Meanwhile, in a large bowl, combine the chopped cucumber and tomato with a squeeze of lemon juice to the bowl. Season with salt, pepper and more lemon juice if required.
- In another bowl mix the tahini with the harissa paste, a squeeze of lemon juice and a drizzle of oil to make a runny consistency.
- Season with salt, pepper and more lemon juice if required.
5
- When the salmon is cooked, remove the pan from the heat and add the honey.
- Turn to glaze the salmon in the honey.
- Add the couscous to the bowl with the tomatoes and cucumber.
- Toss together until everything is equally distributed.
- Taste and season with salt and pepper, if required.
6
- Divide the couscous between bowls.
- Top with the glazed salmon.
- Finish by drizzling over the tahini sauce.
- Serve any remaining lemon wedges alongside for squeezing over.
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