Ras-el-hanout Sardines with couscous and harrissa yoghurt
Ras-el-hanout Sardines with couscous and harrissa yoghurt
Ingredients
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
Cooking steps
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
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
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