Sea Mullet with Harissa and Pearl Couscous
Pan fry sea mullet in butter for a quick and satisfying dinner. The harissa-spiced pearl couscous will be great for lunch the next day, too.
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Ingredients
- 2 tbsp olive oil
- 4 sea mullet fillets (175gm each), or another white-fleshed fish, skin on
- 20 gm butter, diced
- 200 gm pearl couscous
- 1 cup coarsely chopped coriander
- 1/4 cup coarsely chopped flat-leaf parsley
- 60 ml extra-virgin olive oil (1/4 cup)
- Rind of ½ preserved lemon, finely chopped
- 1 tsp harissa, or to taste
- Lime halves, to serve
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