Moroccan Spiced Sea Bass with Grilled Vegetable Couscous & Pomegranate
Dunnes Stores
Dunnes Stores
Recipe - Beacon Court
Moroccan Spiced Sea Bass with Grilled Vegetable Couscous & Pomegranate
Prep Time10 Minutes
Servings2
Cook Time10 Minutes
Ingredients
Skin on Sea bass fillets 200g
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
100g Dunnes Stores wholefoods couscous
1 tsp Ras El Hanout spice
150ml boiling water
100g Dunnes Stores pomegranate seeds
30g mint leaves torn
Directions
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
- Heat a grill pan, brush the courgette, peppers and onions with oil and grill until charred and tender.
- Mix couscous, Ras El Hanout spice and boiling water, add the roasted vegetables and fluff with a fork. Mix in mint and pomegranate seeds.
- 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.
- Serve fish on top of couscous.
10 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Dunnes Stores Fishmonger Seabass Fillet 90g
ONLY €2.50
€2.50€27.78/kg
Al'Fez Rose Harissa 180g
€6.30€35.00/kg
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
€2.45€9.80/l
Dunnes Stores Loose Courgettes
€0.69
Dunnes Stores Red Pepper
€0.95
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores Wholefoods Couscous 500g
€0.99€1.98/kg
Schwartz Mixed Spice 28g
€3.05€0.11/g
Not Available
Dunnes Stores Pomegranate Seeds 100g
Buy 2 for €5
€2.99€29.90/kg
Dunnes Stores Irish Herb Mint 20g
€1.00€0.05/g
Recipe
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
- Heat a grill pan, brush the courgette, peppers and onions with oil and grill until charred and tender.
- Mix couscous, Ras El Hanout spice and boiling water, add the roasted vegetables and fluff with a fork. Mix in mint and pomegranate seeds.
- 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.
- Serve fish on top of couscous.