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.
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
Ingredients
1 packet
green beans
1
courgette
½
Onion
1 packet
John Dory Fillets
(Contains fish; )
1 packet
Pearl (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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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!
• Meanwhile, finely chop parsley. Roughly chop roasted almonds. • In a small bowl, combine Greek-style yoghurt and parsley, then season.
• Divide Israeli couscous between bowls. • Top with chermoula John dory tagine and parsley yoghurt. • Sprinkle over roasted almonds to serve. Enjoy!