Seafood, Pumpkin & Chickpea Braise with Pearl Couscous

By MiNDFOOD

Seafood, Pumpkin & Chickpea Braise with Pearl Couscous
This hearty hot-pot is a sure fire way to heat up any cold winter night.

This hearty seafood hotpot, with its beautifully flavoured broth, becomes more and more appealing as the weather begins to cool.

Seafood, Pumpkin & Chickpea Braise with Pearl Couscous

Serves 4

Ingredients:

¾ cup pearl couscous
¼ tsp saffron threads
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp ground coriander
1 tsp ground cumin
½ tsp harissa, or to taste
300g butternut pumpkin, peeled, chopped into 3cm pieces
1 litre vegetable or fish stock
400g chickpeas, rinsed, drained
700g firm white fish fillets, trimmed, cut into 4cm pieces
16 large green king prawns, peeled, deveined
60g baby spinach
¼ cup chopped parsley
¼ cup chopped coriander

Method:

Cook couscous in boiling water, 5 minutes or until just tender. Drain, rinse under cold water, drain well. Set aside. Soak saffron in 1 tablespoon boiling water for 10 minutes.

Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, stirring, 5 minutes or until soft.

Add garlic, coriander, cumin, harissa and pumpkin. Cook, stirring, 1 minute or until fragrant. Add stock and saffron liquid; bring to the boil.

Simmer 6-8 minutes or until pumpkin is almost tender. Add chickpeas, couscous, fish and prawns.

Simmer 4 minutes or until just cooked. Add spinach; simmer until wilted. Season. Sprinkle over parsley and coriander. Serve.

Smart Tip

This recipe also works a treat with other seafood. Try using  salmon, mussels or squid.

Learn how to make your own Harissa here.

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