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Middle Eastern Honey Glazed Hake
Middle Eastern Honey Glazed Hake

Middle Eastern Honey Glazed Hake

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.

Tags:
Calorie Smart
Spicy
Eat Me First
Quick
Allergens:
Sesame
Mustard
Fish
Wheat

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Middle Eastern Style Spice Mix

1 sachet(s)

Harissa Paste

250 grams

Hake

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

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2624 kJ
Energy (kcal)627 kcal
Fat20.5 g
of which saturates3.2 g
Carbohydrate74.4 g
of which sugars13.1 g
Dietary Fiber4.5 g
Protein38.7 g
Salt6 g
Potassium360.8 mg
Calcium30.7 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Pot with Lid

Cooking Steps

Cook the Couscous
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.

Get Prepped
2
  • Meanwhile, chop the tomato into 1cm chunks.
  • Trim the cucumber, quarter lengthways and chop widthways into small pieces.
  • Quarter the lemon.
Sear the Salmon
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 hake? Season as instructed, lay the fillets in the hot pan and cook for 4-5 mins each side.

Dress the Salad
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 saltpepper and more lemon juice if required.
Finishing Touches
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.
Serve and Enjoy
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.