Chermoula John Dory & Sweet Date Tagine
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Chermoula John Dory & Sweet Date Tagine

Chermoula John Dory & Sweet Date Tagine

with Israeli Couscous & Parsley Yoghurt

This dinner should come with its own custom welcome sign because it’s beckoning us to sit down, relax and enjoy the vibrant and warm flavours of chermoula spices, tender fish and fluffy Israeli couscous. We accept with open mouths.

Allergens:
fish
Almond
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

green beans

1

courgette

½

Onion

1 packet

John Dory Fillets

(Contains fish; )

1 packet

Israeli Couscous

1 packet

tomato paste

1 sachet

chermoula spice blend

½ packet

Diced Dried Dates

(May be present Egg, Gluten, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

vegetable stock powder

1 packet

parsley

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

¾ cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3146 kJ
Fat18.3 g
of which saturates4.1 g
Carbohydrate96 g
of which sugars46.2 g
Protein49.4 g
Sodium1214 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Trim and halve green beans. Thinly slice courgette into sticks. Thinly slice onion (see ingredients). • Discard any liquid from John dory fillet packaging. Cut fish into bite-sized chunks.

2
2

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain couscous and return to the pan with a drizzle of olive oil. Season to taste.

3
3

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, courgette and onion, stirring, until softened, 5-7 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add tomato paste, chermoula spice blend and diced dried dates (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.

4
4

• Reduce the heat to medium, then add the fish, vegetable stock powder and the water. Stir, then simmer until slightly thickened, 5-7 minutes. • Add a drizzle of white wine vinegar and stir to combine. Season to taste.

TIP: Add a splash more water if the sauce is too thick!

5
5

• Meanwhile, finely chop parsley. Roughly chop roasted almonds. • In a small bowl, combine Greek-style yoghurt and parsley, then season.

6
6

• Divide Israeli couscous between bowls. • Top with chermoula John dory tagine and parsley yoghurt. • Sprinkle over roasted almonds to serve. Enjoy!