Ras-el-hanout Sardines with couscous and harrissa yoghurt
Ras-el-hanout, the combination of the spices and the flavoursome of sardines makes this Moroccan inspired recipe a winner any time of the year.
What you’ll need
- 10 sardines
- 2tbsp ras-el-hanout
- olive oil
- 100ml yogurt
- 1 tbsp harissa paste
- 150g couscous
- fresh fish stock
- 3 spring onions finely chopped
- Bunch of coriander finely diced
- zest and juice of one lemon
Sprinkle the sardines with the ras-el-hanout a drizzle of olive oil and a pinch of salt and rub in to marinade
Put the yoghurt in a small serving bowl and gently swirl in the harissa paste.
Place the couscous and fresh fish stock in a bowl. Immediately cover the bowl with cling film and set aside. Follow couscous pack instructions.
Place a large frying pan on high heat with a drizzle of oil and cook the sardines for around 8 minutes, flipping them over halfway through the cooking time to ensure both sides brown nicely.
Fork the spring onions and coriander through the couscous and tumble into a platter
Top with the sardines and serve with the yoghurt