Harissa hake and couscous traybake recipe
For those times when your body is craving something virtuous, Anna Stanford's super flexible tray bake requires just a few ingredients, all cooked in one ovenproof dish. You can make your own harissa (which will keep in the fridge for 5 days) or keep things simple by using a shop-bought jar.
Tip: Using deseeded fresh chillis will make the mildest harissa. Leave the seeds in or use dried ancho chillis if you like more heat.
Adaptations: Switch the hake for cod, pollock, haddock or salmon.
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 drizzle of olive oil
- 1 pinch of salt and pepper
- 200 g couscous
- 4 spring onions (scallions), sliced
- 75 g kale, woody stalks removed and leaves chopped
- 1 l stock
- 4 hake fillets
- 4 tsp harissa
- 1 tbsp pistachio nuts (or flaked almonds)
- 1 squeeze of lemon juice
- 1 large sweet potato, peeled and cubed
- 1 drizzle of olive oil
- 1 pinch of salt and pepper
- 7.1 oz couscous
- 4 spring onions (scallions), sliced
- 2.6 oz kale, woody stalks removed and leaves chopped
- 1.8 pints stock
- 4 hake fillets
- 4 tsp harissa
- 1 tbsp pistachio nuts (or flaked almonds)
- 1 squeeze of lemon juice
- 1 large sweet potato, peeled and cubed
- 1 drizzle of olive oil
- 1 pinch of salt and pepper
- 7.1 oz couscous
- 4 spring onions (scallions), sliced
- 2.6 oz kale, woody stalks removed and leaves chopped
- 4.2 cups stock
- 4 hake fillets
- 4 tsp harissa
- 1 tbsp pistachio nuts (or flaked almonds)
- 1 squeeze of lemon juice
- 2 jarred roasted red peppers
- 2 fresh red chillis or 3 dried ancho chillis, soaked in warm water for 10 minutes
- 2 tbsp tomato purée
- 1 clove of garlic, chopped
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 0.5 lemon, juiced
- 6 tbsp olive oil
- 2 jarred roasted red peppers
- 2 fresh red chillis or 3 dried ancho chillis, soaked in warm water for 10 minutes
- 2 tbsp tomato purée
- 1 clove of garlic, chopped
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 0.5 lemon, juiced
- 6 tbsp olive oil
- 2 jarred roasted red peppers
- 2 fresh red chillis or 3 dried ancho chillis, soaked in warm water for 10 minutes
- 2 tbsp tomato purée
- 1 clove of garlic, chopped
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 0.5 lemon, juiced
- 6 tbsp olive oil
Details
- Cuisine: Middle Eastern-inspired
- Recipe Type: Traybake
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- If making your own harissa, blitz all the ingredients together in a blender first.
- Put the cubed sweet potato into your roasting tray and toss in olive oil, salt and pepper. Roast for 15 minutes at 200°C/180°C Fan/400°F/Gas 6.
- Add the couscous, spring onions, kale and stock to the tray. Season the hake with salt and pepper, then spread the harissa over the top of each fillet. Add the hake to the tray and roast for 10 minutes.
- Finish with the nuts and a squeeze of lemon juice.
Recipe extracted from Anna's Family Kitchen: Navigating through Food, Faff & Family Life by Anna Stanford (Meze Publishing, £25). Photography by Simon Burt.
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