Grilled Mackerel With Harissa Coriander Couscous Recipes

GRILLED MACKEREL WITH HARISSA & CORIANDER COUSCOUS

Grilled mackerel with harissa & coriander couscous image

Oil-rich mackerel is full of omega-3 and is an environmentally aware way to enjoy fish

Provided by CJ Jackson

Time 35m

Number Of Ingredients 8

Ingredients

4 small whole mackerel , gutted and filleted
3 tbsp extra-virgin olive oil
grated zest and juice 1 lime , plus wedges to serve
1 bunch spring onions , finely sliced
2 tbsp harissa paste (more depending on taste)
140g couscous
500ml hot vegetable stock
3 tbsp chopped coriander , plus sprigs to serve

Steps:

Brush each fillet 2-3 times with a little of the olive oil and rub with the lime zest. Season and sprinkle with half the lime juice then marinate for 5 mins.
Heat the remaining olive oil in a large pan. Add half the onions and harissa, and stir over a medium heat for 2-3 mins. Stir in the couscous and toss to coat with the harissa. Add the hot stock, cover and remove from the heat. Stand for 5 mins, fluff with a fork and stir in the remaining spring onions, coriander, lime juice and some seasoning. Heat the grill.
Grill the mackerel for 3-4 mins on each side or until the flesh is opaque. Divide the couscous between 4 plates and slide a fillet on top. Serve with lime wedges.

Nutrition Facts : Calories 502 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.65 milligram of sodium

GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS

Grilled Harissa Chicken Breasts with Herbed Couscous image

I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 pounds boneless, skinless chicken breasts
2 cloves garlic, minced or grated on a rasp grater
1 tablespoon paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
One 10-ounce jar mild or spicy harissa
Herbed Couscous, recipe follows
1 tablespoon butter
1/4 onion, finely diced
1 to 2 cloves garlic, crushed
1 cup couscous
2 cups chicken stock
2 tablespoons cilantro or parsley, chopped
Kosher salt and freshly ground black pepper

Steps:

Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
Heat the butter in a lidded medium saucepan over medium-high heat.
Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.

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