Harissa Catfish with Couscous Salad – TCI

Harissa Catfish with Couscous Salad

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 tbsp harissa
  • SALAD
  • ½ lb rainbow carrots, peeled and chopped into large chunks
  • 2 fennel bulbs, wedged
  • ½ red onion, sliced
  • 1 tbsp olive oil
  • 1 tsp ground coriander
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¾ cup Israeli couscous
  • VINAIGRETTE
  • 5 tbsp olive oil
  • 3 tbsp lime juice
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp whole cumin
  • Kosher salt and black pepper to taste

How to prepare:

PREHEAT the oven to 425° F. TOSS the carrots, fennel, red onion, oil and seasonings in a bowl to coat and PLACE on a sheet pan.

ROAST in the oven for 35 minutes or until carrots and fennel are cooked through.

While vegetables are roasting, COOK couscous according to packing instructions. PREPARE the vinaigrette by placing all the ingredients in a jar and shaking.

PREPARE the Catfish by drizzling with oil and seasoning with salt and pepper. PLACE on a sheet pan and bake at 425° F for 20 minutes.

Once baked, COAT the top with harissa. COMBINE the roasted vegetables and couscous and stir in the vinaigrette to coat the salad.

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