How long does Grilled Harissa Monkfish with Spiced Couscous take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The couscous steams while the monkfish skewers cook in the air fryer.

What can I use instead of monkfish in Grilled Harissa Monkfish with Spiced Couscous?

Swap it for another firm, meaty fish such as cod loin or hake, which holds together on skewers and takes on the harissa well.

How do I get fluffy couscous?

Add it to the boiling salted water, take the pan off the heat, cover and leave it to steam, then fluff with a fork before stirring in the vegetables so the grains stay separate.

How can I make the harissa fish milder?

Use less harissa or mix it with a spoonful of yoghurt before brushing it on, and serve extra lemon and cucumber to cool things down.

What should I serve alongside harissa fish and couscous?

A crisp green salad, a dollop of yoghurt with mint, or some warm flatbread all go well, with lemon wedges for squeezing over the fish.

Grilled Harissa Monkfish With Spiced Couscous Recipe

Name: Grilled Harissa Monkfish with Spiced Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Cuisine: English
Ingredients: 1 Piece Cucumber 1Pc; 750 G Top-Op Table Salt Drums; - Fresh Asian Mooli Radish Daikon Exotic Vegetable; 170G Belazu Rose Harissa, 170G; 1 Kg Medium Couscous, 1Kg; 55G Mill & Mortar Organic Ras El Hanout, 55G; 250 Ml Trs Lemon Juice 250Ml; 180G Hls Monkfish Fillets; 1 Kg Carrot 1Kg; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

English cuisine · 1 servings · 459 calories

Grilled Harissa Monkfish with Spiced Couscous recipe

About this recipe

If you're searching for a protein-packed lunch with bold flavors, look no further than Grilled Harissa Monkfish with Spiced Couscous. This dish combines tender, perfectly grilled monkfish skewers marinated in harissa with a bed of aromatic spiced couscous. Fresh carrots, cucumber, and crunchy radish complement the couscous, adding vibrant textures and a nutritional boost. The preparation is straightforward, making it a fantastic option for those who love quick yet gourmet meals. With 28g of protein per serving, this lunch is perfect for gym-goers and anyone looking to maintain their health goals. Drizzle lemon juice over the monkfish for a zesty finish, and enjoy a meal that's both satisfying and easy to repeat.

Ingredients

1 Piece Cucumber 1Pc
750 G Top-Op Table Salt Drums
- Fresh Asian Mooli Radish Daikon Exotic Vegetable
170G Belazu Rose Harissa, 170G
1 Kg Medium Couscous, 1Kg
55G Mill & Mortar Organic Ras El Hanout, 55G
250 Ml Trs Lemon Juice 250Ml
180G Hls Monkfish Fillets
1 Kg Carrot 1Kg
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Cut the monkfish into 3 cm cubes. Mix with 3 tbsp harissa and marinate for 10 minutes, then thread onto skewers (soak wooden skewers in water first).
2. Preheat your air fryer to 180°C.
3. Brush the harissa monkfish skewers with 1 tbsp olive oil, ensuring even coverage on all sides.
4. Place the skewers in the air fryer basket and cook for 8-10 minutes, turning halfway, until the fish is opaque and cooked through.
5. While the fish cooks, bring 250 ml water to a boil in a saucepan and add 150 g couscous with a pinch of salt.
6. Remove the saucepan from the heat, cover, and let the couscous steam for 5 minutes until fluffy.
7. Peel and chop the carrot, mooli and cucumber. Heat 1 tbsp olive oil in a pan and saute the carrot and mooli for 3-4 minutes with 1 tsp ras el hanout (Moroccan spice) and a pinch of salt, then add half the cucumber for the last minute.
8. Fluff the couscous with a fork and mix in the sauteed vegetables.
9. Squeeze 1 tbsp lemon juice over the cooked monkfish skewers.
10. Plate the spiced couscous alongside the grilled monkfish skewers and garnish with the remaining cucumber slices.

How to make Grilled Harissa Monkfish With Spiced Couscous

Air fry the monkfish. Preheat the air fryer to 180°C. Brush the harissa monkfish skewers evenly with sesame oil and cook in the basket for 8-10 minutes, turning halfway through.
Steam the couscous. Meanwhile, bring 250ml of water to a boil, add the couscous with a pinch of coarse sea salt, then remove from the heat, cover and steam for 5 minutes until fluffy.
Sauté the vegetables. Heat olive oil in a pan and sauté the chopped carrots, mooli and cucumber with Moroccan spices and table salt for 3-4 minutes.
Combine the couscous. Fluff the couscous with a fork and mix in the sautéed vegetables, then squeeze fresh lemon juice over the cooked monkfish skewers.
Plate and garnish. Plate the spiced couscous alongside the grilled monkfish skewers and garnish with extra cucumber slices before serving.

Frequently asked questions

How long does Grilled Harissa Monkfish with Spiced Couscous take?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The couscous steams while the monkfish skewers cook in the air fryer.
What can I use instead of monkfish in Grilled Harissa Monkfish with Spiced Couscous?: Swap it for another firm, meaty fish such as cod loin or hake, which holds together on skewers and takes on the harissa well.
How do I get fluffy couscous?: Add it to the boiling salted water, take the pan off the heat, cover and leave it to steam, then fluff with a fork before stirring in the vegetables so the grains stay separate.
How can I make the harissa fish milder?: Use less harissa or mix it with a spoonful of yoghurt before brushing it on, and serve extra lemon and cucumber to cool things down.
What should I serve alongside harissa fish and couscous?: A crisp green salad, a dollop of yoghurt with mint, or some warm flatbread all go well, with lemon wedges for squeezing over the fish.