Middle eastern style barramundi with couscous

June 19, 2019



  • 1 x 600-700g plate barramundi, cleaned
  • 4 tbsp harissa paste
  • 1/2 lemon, sliced
  • Handful coriander leaves and stems
  • 1/4 red onion, roughly sliced
  • Salt and pepper


  • 1 cup instant couscous
  • 1 cup boiling water
  • 1 Tbsp olive oil
  • 1/2 cup green olives, chopped
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup currants
  • 1/2 cup chickpeas
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 lemon, zest and juice
  • 2 Tbsp olive oil, additional


  1. Fill a wok or deep pan with 2 inches water. Bring to a simmer. Fill the cleaned fish cavity with the lemon, coriander, red onion, salt and pepper. Make 3 incisions on each side of the barramundi, slicing through the skin. Spread 2 tbsp harissa paste on each side of the barramundi, evenly coating the skin. Wrap the barramundi tightly in foil. Place in the simmering water and cover with a lid. Simmer for 20 minutes.
  2. Meanwhile, place couscous in a heat resistant bowl. Cover with boiling water and olive oil, quickly stir to combine, then seal with cling film. Rest for 6 minutes. Remove the cling film and break up any lumps with a fork. Stir through remaining ingredients and drizzle with additional olive oil.
  3. Remove barramundi from pan and serve with couscous.