Grill Seabream with harissa and couscous salad . Recipe

Grilled Seabream brushed with harissa served with a nice fresh couscous salad.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Sea bream fillet(s) 140g : 6 whole
  • Harissa : 10 g
  • Part two of the recipe
  • Couscous : 300 g
  • Water : 200 ml
  • Ground cumin : 1 Tsp
  • Ground coriander : 1 Tsp
  • Pomegranate(s) : 1 whole
  • Cucumber(s) : 1 whole
  • Cherry tomato(es) : 200 g
  • Fresh coriander : 1 bunch
  • Flat leaf parsley : 1 bunch
  • Fresh mint : 1 bunch
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 50 ml
  • Lemon(s) : 2 whole



    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.

  • 3. TO SERVE

    serve the fish on a bed of couscous .

Chef's tip

«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 »

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