Food Friday: Moroccan Baked Cod with Herby Cous-Cous

Available for over a year

Ingredients 250g cod fillet or loin 2tsp Harissa Paste 1 can chopped tomatoes 4 spring onions 300ml fish stock 1 can chickpeas 2tbsp of natural yoghurt 250g Cous Cous 300ml Boiling water Zest & juice of 1/2 lemon Handful of fresh coriander Salt & pepper to taste Method: Moroccan Cod Pre heat your oven to 180c & boil your kettle for the cous cous Put an ovenproof pan onto a medium heat & warm a tbsp of olive oil Chop your Spring onion & fry gently in the olive oil until soft. Add 2 tsp of harissa paste (or less if you want it less spicy!) Fry gently again for 1 minute to release the spices & aromas. Add your chopped tomatoes & stir together, let simmer for 2 minutes Add your fish stock gradually, then add the chickpeas & bring to a boil then simmer for a few minutes Add your cod loin to the spicy tomato poaching liquid Pop the pan into the oven uncovered for 10 minutes Remove the pan from the oven (carefully!) and pop back onto the hob Remove the cod onto serving platter & turn the heat up under the sauce to reduce for a minute or 2. Pour over the cod & add a dollop of natural yoghurt. Method: Herby Cous-Cous Whilst your Cod is in the oven, add the 250g cous cous to a heat proof dish Pour over 300ml boiling water, cover with cling film & let sit for 5 minutes. When the cous cous has absorbed all the water remove the cling film & gently stir with a fork to separate the grains. Roughly chop your coriander and add to the cous-cous with the zest & juice of 1/2 lemon and salt & pepper. Stir with a fork to combine.