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Harissa Sardines With Couscous Salad




Source of Recipe


Adapted from Jamie Oliver


Recipe Introduction


Makes 4 servings


List of Ingredients




1 tablespoon harissa paste (or other chile paste of your choosing), plus additional for serving
2 tablespoons olive oil (divided)
2 lemons, plus additional juice for seasoning
4 sardines, gutted, rinsed and patted dry
1 cup water
1 cup couscous
1 handful oil-cured or kalamata-type olives, pitted and chopped, plus additional for seasoning
2 scallions, thinly sliced
4 ounces crumbled feta cheese, plus additional for seasoning
1 handful fresh mint leaves, thinly sliced
4 handfuls arugula, washed and dried
1 Plain yogurt, for serving






Recipe



Preheat a grill to medium (see note). Mix together the harissa, 1 tablespoon of the olive oil and the juice of half a lemon. Coat the sardines with this mixture, and grill them until done, about 5 minutes per side. Slice the remaining lemon in half, and place on the grill when you turn the sardines. Allow to caramelize while the fish is on the grill.

While the sardines are cooking, add 1 cup of water to a saucepan and bring to a boil. Add the couscous, then turn off the heat and let sit, covered, until the water is absorbed, about 5 minutes. Place the olives, scallions, feta, mint, remaining tablespoon olive oil, and juice of the remaining lemon half in a bowl. When the couscous is done, fluff it with a fork and tip it into the bowl. Mix together and balance the flavors as needed with additional lemon juice, olives or feta.

Serve the grilled sardines with the couscous salad and arugula, squeezing the grilled lemons over the top. Serve with additional spicy harissa and cool yogurt.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium.