Moroccan tuna kebabs with couscous

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• 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

  Elle rated this recipe

  

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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

  Lucy rated this recipe

  

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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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• Holly1212

  11 July 2010

  Holly1212 rated and commented on this recipe

  

  Quick, Easy and delicious!!

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• archangelrich

  03 August 2010

  archangelrich rated and commented on this recipe

  

  This was really tasty - I've done it a couple of times substituting different grains, but keeping the tuna the same. Natural yoghurt mixed with mint is also quite a nice side dish as purplebo suggested. If it's too dry however you're cooking your tuna too long!

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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

Ready in 20 mins

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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