Grilled swordfish with morocca spiced chickpeas and couscous Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 x 120g swordfish steaks
1 leek
1/4 cup olive oil, plus extra for brushing fish
1 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp mild ground paprika
3 carrots, peeled, halved and thinly sliced
1 cup peeled pumpkin cubes (approx 1.5cm)
2 x 400g cans tomoatoes
4 cups fish stock
1 x 300g can cooked chickpeas, drained
2 cups couscous
2 cups boiling water
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh coriander leaves, finely chopped
1 tbsp harissa paste (see separate recipe)
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Directions: |
Directions:Cut leek in half and discard top green section. Wash and thinly slice remaining leek.
Heat two tablespoons of oil in a heavy based saucepan over a medium heat. Add cumin, ginger, paprika, leeks, carrot and pumpkin and cook for 3-4 minutes until lightly browned. Add tomatoes and stock, then bring to the boil and simmer for 20 minutes. Add chickpeas and cook for a further 5 minutes. Season to taste with salt and pepper.
Combine couscous with boiling water and 1 tablespoon of olive oil. Mix in parsley and coriander, then cover to keep warm.
Heat a large non-stick frying pan or stovetop grill pan to a medium-high heat. Brush steaks with remaining olive oil and cook for 2-3 minutes per side depending on thickness. Allow to rest for 1-2 minutes vefore serving.
Divide couscous between serving bowls and ladle over chickpea sauce. Cut cooked fish in half and place one half at angles to the other on top. Finish with a dollop of harissa paste. |
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Personal
Notes: |
Personal
Notes: Source: From Water to Plate Recipe by Sydney Pemberton and Anna Phillips
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