Swordfish With Squash Couscous
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 3 out of 4
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
3900kJ
Protein
115grams
Sugars
11.6grams
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.
Categories
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