¾ cup pearl couscous
¼ tsp saffron threads
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp ground coriander
1 tsp ground cumin
½ tsp harissa, or to taste
300g butternut pumpkin, peeled,
chopped into 3cm pieces
1 litre vegetable or fish stock
400g chickpeas, rinsed, drained
700g firm white fish fillets, trimmed, cut into 4cm pieces
16 large green king prawns, peeled, deveined
60g baby spinach
¼ cup chopped parsley
¼ cup chopped coriander
Cook couscous in boiling water, 5 minutes or until just tender. Drain, rinse under cold water, drain well. Set aside. Soak saffron in 1 tablespoon boiling water for 10 minutes.
Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, stirring, 5 minutes or until soft.
Add garlic, coriander, cumin, harissa and pumpkin. Cook, stirring, 1 minute or until fragrant. Add stock and saffron liquid; bring to the boil.
Simmer 6-8 minutes or until pumpkin is almost tender. Add chickpeas, couscous, fish and prawns.
Simmer 4 minutes or until just cooked. Add spinach; simmer until wilted. Season. Sprinkle over parsley and coriander. Serve.
– Try using other seafood such as salmon, mussels or squid.
– Learn how to make your own Harissa here.