Moroccan Spiced Sea Bass with Grilled Vegetable Couscous & Pomegranate

INGREDIENTS

For the Sea Bass:

• 1 pack Skin on Sea bass fillets with garlic basil butter
• 1 tbsp Harissa paste
• 2 tbsp olive oil
• 1 courgette cut into ribbons using vegetable peeler
• 1 red pepper seeded and cut into slices
• 1 red onion peeled and sliced

For the Couscous:

• 100g Dunnes Stores Wholefoods Couscous
• 1 tsp Ras El Hanout spice
• 150ml boiling water
• 100g Dunnes Stores pomegranate seeds
• 30g mint leaves torn

METHOD

1. Heat a grill pan, brush the courgette, peppers and onions with oil and grill until charred and tender.
2. Mix couscous, Ras El Hanout spice and boiling water, add the roasted vegetables and fluff with a fork. Mix in mint and pomegranate seeds.
3. Heat the oven grill to high. Mix 1 tbsp olive oil and Harissa paste then brush it over the sea bass, season with salt and pepper. Grill for 8 to 10 minutes adding the garlic basil butter for the last 5 minutes of cooking time.
4. Serve fish on top of couscous.