Grilled Seabream brushed with harissa served with a nice fresh couscous salad.
Rub half of the olive oil through the cous cous
In a sauce pan bring the water, cumin, coriander to the boil.
Pour the boiling water over the couscous and cover with clingfilm, rest for 10 minute.
Slice the leaf and stalk of the coriander.
Pick the leaf of the parsley and finely chop.
Pick the leaf of the mint and finely chop.
Cut the pomegranate in half and knock the pomegranate with a big spoon to remove the seed.
Cut the cucumber in half and remove the seed with a table spoon,finely slice.
Cut the tomatoes in half.
Squeeze the lemon juice.
In a large mixing bowl, mix all the ingredient with the couscous ,season with salt, pepper, olive oil and the lemon juice.
Heat a grill on a high heat.
Brush the Sea-bream fillet over the skin with the harissa .
When the grill is hot add the fillet skin side down and cook for 3-4 minutes carefully lift of and turn over to finish for a minute.
serve the fish on a bed of couscous .
«You can use sumac spice in your couscous salad to add an extra zing flavor. Rubbing the oil through the cous cous first helps to prevent lumps »