Moroccan tuna kebabs with couscous

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olive magazine

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Recipe by olive magazine

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1. Toss the tuna with the harissa and 1 tbsp lemon juice and leave for 10 minutes. Pour the stock over the couscous. Cover, leave for 5 minutes, then fluff with a fork. Thread the tuna on 4 skewers and grill for a minute each side. Mix the rest of the lemon juice and mint with the couscous. Serve with the tuna kebabs and lemon wedges.

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Buying pole-and-line caught tuna means it has been fished responsibly

Per serving

353 kcalories, protein 40.1g, carbohydrate 28.6g, fat 9.5 g, saturated fat 2.6g, fibre 0.2g, salt 0.77 g

Latest comments and suggestions

• purplebo

  01 December 2007

  purplebo commented on this recipe

  Enjoyed this alot and have cooked it many times. Serve with yogurt if you find the harissa a bit too spicy. My couscous took at least 10 mins to cook.

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• purplebo

  01 December 2007

  purplebo rated this recipe

  

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• Elle

  29 March 2008

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• Lucy

  23 April 2008

  Lucy commented on this recipe

  Really enjoyed this, I used Rose Harissa instead as it was all I could find - this is not as spicy as normal harissa. I took the advice and made a cucumber yogurt to go with it. I think that this was needed as otherwise I think it might have been slightly dry. Will be making again soon.

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• Lucy

  23 April 2008

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• Food Glorious Food

  02 October 2008

  Food Glorious Food rated and commented on this recipe

  

  easy and delish

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• trickydee

  08 February 2009

  trickydee commented on this recipe

  Absolutely gorgeous!! I made this as a starter without the cous cous and then served moussaka as a main course. Had never even heard of harissa before I saw this recipe and could only find the rose harissa. Not cheap but adds a lovely kick to the tuna. Served with freshly chopped minted yoghurt which made a perfect accompaniment. Will def be making this again.

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Ingredients

• 200ml hot vegetable stock mixed with 1 tsp ground cumin
• a small bunch of mint , roughly chopped
• 100g couscous
• 2 tbsp harissa , plus extra to serve
• 2 tuna steaks , cut into large chunks
• 2 lemons , 1 juiced, 1 cut into wedges
• 4 skewers , soaked in water for 30 minutes

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Difficulty and servings

Serves 2

Preparation and cooking times

Low-fat

Ingredients

• 200ml hot vegetable stock mixed with 1 tsp ground cumin
• a small bunch of mint , roughly chopped
• 100g couscous
• 2 tbsp harissa , plus extra to serve
• 2 tuna steaks , cut into large chunks
• 2 lemons , 1 juiced, 1 cut into wedges
• 4 skewers , soaked in water for 30 minutes

Per serving

353 kcalories, protein 40.1g, carbohydrate 28.6g, fat 9.5 g, saturated fat 2.6g, fibre 0.2g, salt 0.77 g

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