The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy harissa sea bream with fennel & mint giant couscous
Our handy harissa paste does the heavy lifting in this fast and fabulous meal, infusing the sea bream fillets with smoky fragrance as they char under the grill and spicing up the tomato sauce, too. Fennel and mint-infused giant couscous brings a refreshing balance… all in just 20 mins!
SWK: High protein
Plants 5
SWK: High fibre
Serving size
Ingredients
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 120g wholewheat giant couscous (Wheat, Mustard, Soya) (Whole WHEAT Flour (100%))
- 1 fennel
- 1 pepper
- 200g passata (tomatoes, salt, citric acid)
- 2 x 90g S sea bream fillets (Fish) (sea bream fillets)
- 20g rocket
- 1 handful of fresh mint
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 374
Protein: 28g
Carbs: 55g
Fat: 4.7g
Ingredients
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 240g wholewheat giant couscous (Wheat, Mustard, Soya) (Whole WHEAT Flour (100%))
- 2 fennel
- 4 x 90g S sea bream fillets (Fish) (sea bream fillets)
- 2 pepper
- 400g passata (tomatoes, salt, citric acid)
- 1 handful of fresh mint
- 40g rocket
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 371
Protein: 28g
Carbs: 54g
Fat: 4.7g
Speedy harissa sea bream with fennel & mint giant couscous
Our handy harissa paste does the heavy lifting in this fast and fabulous meal, infusing the sea bream fillets with smoky fragrance as they char under the grill and spicing up the tomato sauce, too. Fennel and mint-infused giant couscous brings a refreshing balance… all in just 20 mins!
Cook time:
20 mins
Cuisine:
North African
Food group:
Fish
Allergens: Fish, Wheat
Cooking Instructions
Before you start
- 1x baking tray lined with foil
- 1x saucepan
- 1x large frying pan
Time for a grilling...
- Heat your grill to medium-high.
- Put the sea bream skin-sides up on a baking tray lined with foil. Rub with half the harissa paste and spritz with cooking spray.
- Grill for 6-8 mins until cooked through, flaking and slightly charred.
Sort your couscous
- Meanwhile, cook the couscous in boiling water for 8-9 mins, then drain.
Veg out!
- At the same time, trim the fennel bulbs and thinly slice. Deseed and thinly slice the peppers.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the fennel and peppers for 5-7 mins until softened.
Sauce things up
- Tip the drained couscous into the fried veg, then squeeze in the remaining harissa and all the passata.
- Add the stock, stir in 100ml water (150ml for 4 portions) and simmer for 3-4 mins, until the sauce thickens slightly.
Add your finishing touches
- Roughly chop the mint leaves, then stir through the couscous along with the rocket.
- Dish up the fennel and mint couscous and top with the fish to serve.