This recipe is taken from the Mediterranean Table (Rylan Peters & Small, £19.99 (at posting). Recipe by Mat Folias. Photography by Steve Painter.
Not suitable for vegetarians or vegans
Ingredients - Serves: 4
50g Hariisa Pasta
Olive Oil
600g Monkfish Fillet, diced into 2cm pieces
8 red tomatoes, wedged
2 green peppers diced into 2cm pieces
1 preserved lemon
150ml vegetable stock
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1/2 teaspoon mild chilli powder
100g couscous
A small bunch of chopped coriander
8 wooden skewers soaked for 30 minutes
Method
Mix the harissa with a little oil until the mixture is loose and just liquid. Pat the monkfish with paper towels to ensure it is completely dry, then roll it in the harissa mixture to coat thoroughly.
Build the skewers with the monkfish alternating pieces of tomato and pepper
Peel the preserved lemon, reserving the peel. Carefully slice each segment ensuring there is no pits and set aside. Slice the peel into fine matchsticks and set aside.
Bring the stock to a simmer over a gentle heat, and the spices and a little oil, then the couscous. Stir the couscous to remove any lumps then cover and take off the heat, leaving it for 10 minutes to absorb the stock. Once the stock is fully absorbed, fluff the couscous with a fork and add a few pieces of preserved lemon peel to taste.
Set the skewers on a hot stovetop grill pan or a hot BBQ and cook, turning every minute or so until the pepper just starts to blacken. Serve on a bed of couscous and decorate with coriander and lemon pieces.