Giant Cous Cous stew with Chermoula roasted John Dory
Ingredients:
200g (3 1/2 oz) moghrabieh (cous cous)
100g cooked chickpeas
150g potatoes, peeled, 2 cm dice
80ml (3 fl oz) olive oil
1 large brown onions, diced
2 leeks, white parts only, diced
2 cloves garlic, sliced
10 saffron threads
1 tablespoon Malouf's Ras el Hanout
1 teaspoon fresh thyme leaves
2 tomatoes, seeded and diced
1 long red chilli, seeded and shredded
3 bay leaves
750 ml chicken stock
4 John dory fillets 150 gm each
2 tbsp Malouf’s mezza chermoula mixed with 2 tbsp olive oil
Method:
Heat olive oil in a large heavy-based casserole dish. Add the onions, leeks and garlic and sauté for 4–5 minutes until they start to soften, without colouring.
Add the spices and sauté for a few more minutes. Then add the tomatoes, chilli, bay leaves and moghrabieh and stir well.
Finally, pour in the chicken stock and bring it to the boil. Lower the heat. Cover the pan and leave to simmer very gently for 30 minutes. Stirring from time to time.
After 30 minutes add the potatoes and chickpeas and cook a further 20 minutes or until the potatoes are tender.
Season the John dory and the prawns with salt, pepper and chermoula.
Pre-heat oven to 200 degrees celcius.
Sear fish in a hot pan with olive oil, flesh side down for one minute, turn over, place in the oven and continue cooking for 2 minutes.
To serve, tip the giant couscous stew into a bowl and pile seafood on top. Garnish with picked watercress leaves
Serves 4
Products used in this recipe
Greg Malouf Chermoula 260g
Greg Malouf Ras El Hanout 55g
Gaea Greek Red Saffron 0.2g
Gaea Kritsa Extra Virgin Olive Oil 1.5L
Greg Malouf Chermoula Food Service 1kg
