Fish & Seafood

Harissa Spiced Cod with Lemon Couscous

Name: Harissa Spiced Cod with Lemon Couscous
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: International
Ingredients: 2 Cod Fillets; 2 tbsp Rose Harissa Paste; 1 Lime (juice only); 1 tbsp Garlic Oil; 1 tbsp Butter; 125 g Wholewheat Couscous; 0.25 tsp Turmeric; 1 Lemon (zest only); Fresh Fresh Coriander (to garnish)

Quick and flavourful cod fillets coated in spicy harissa paste, pan-fried until golden, and served with fluffy lemon couscous for a simple weeknight dinner.

4.5 (21 reviews)

• By Ricky Robinson • Updated September 19, 2023

This harissa spiced cod is a simple weekday dinner that delivers proper flavour without any fuss. The fish cooks quickly, the couscous takes care of itself, and you're left with something that tastes far better than the effort suggests.

Harissa is a North African chilli paste made from red peppers, garlic, and warming spices. It brings a smoky heat that works beautifully with cod, which is mild enough to let the spice shine without being overwhelmed. The lime juice in the marinade adds a bit of brightness, cutting through the richness and keeping everything balanced.

The lemon couscous is equally straightforward. A touch of turmeric gives it a gentle golden colour and earthy warmth, while the lemon zest brings a fresh citrus note that complements the spiced fish. It's light, fluffy, and ready in the time it takes for the fish to cook. The whole thing comes together in about twenty minutes, which makes it ideal for those evenings when you want something proper without spending ages in the kitchen.

Harissa Spiced Cod with Lemon Couscous recipe image

What makes this recipe work so well is the balance between bold flavours and simplicity. The harissa does the heavy lifting, so you don't need a long list of ingredients or complicated techniques. Just coat the fish, get it in a hot pan, and let the spice paste work its magic as it caramelises slightly on the surface.

Pan-frying the cod in butter and garlic oil creates a golden crust while keeping the fish tender and flaky inside.

Fresh coriander adds a final burst of colour and flavour when you serve it up. The herb's bright, slightly citrusy taste ties everything together and makes the dish feel complete. This is the kind of meal that feels satisfying without being heavy, flavourful without being fussy.