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

Step 1

Sprinkle the sardines with the ras-el-hanout a drizzle of olive oil and a pinch of salt and rub in to marinade

Step 2

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.

Step 3

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.

Step 4

Fork the spring onions and coriander through the couscous and tumble into a platter
Top with the sardines and serve with the yoghurt