Swordfish With Squash Couscous

13 Ingredients

Number of servings

4

1 butternut squash, peeled, deseeded and cut into 1.5 cm cubes
4tablespoons olive oil
1tablespoons cumin seeds
1teaspoons ground coriander
1teaspoons ground cumin
1teaspoons paprika
4 swordfish steaks, about 200 g each and 1.5 cm thick
300grams couscous
1tablespoons harissa paste
1 2/3 cup boiling chicken stock
4tablespoons lemon juice
1 pinch salt
1 pinch pepper

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place the squash on a roasting tray and drizzle with 1 tablespoon of the oil. Season with salt and pepper and sprinkle over the cumin seeds. Roast in a preheated oven, 180°C for 30 minutes until the squash is tender.

Step 2 of 4

Meanwhile, mix together the coriander, ground cumin, paprika and 2 tablespoons of the oil. Rub the mixture over the swordfish steaks and leave in the refrigerator to marinate for 30 minutes.

Step 3 of 4

Place the couscous in a heatproof bowl. Mix the harissa paste with the boiling stock and pour it over the couscous. Cover the bowl with clingfilm and leave for 5-8 minutes, then fluff the couscous up with a fork to separate the grains. Mix in the lemon juice and remaining oil and season with salt and pepper. Finally, stir in the roasted butternut squash.

Step 4 of 4

Place the marinated swordfish in a very hot griddle pan and cook for 3-4 minutes on each side. Serve immediately with the warm couscous.