Redfish with Grilled Asparagus and Israeli Couscous Salad | RICARDO

Ingredients

• 1 cup (225 g) Israeli couscous
• 1 1/2 cups (210 g) cherry tomatoes, halved
• 6 tbsp (90 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1 tsp (5 ml) harissa
• 1/2 tsp ground cumin
• 1 lb (450 g) small redfish fillets with skin from the Gulf of St. Lawrence, trimmed (see note)
• 1 lb (450 g) thin asparagus, trimmed
• 1 onion, cut into thin rounds
• 3 tbsp mint leaves, torn
• 1 lemon, cut into wedges