Moroccan za’alouk fish supper with couscous
6 medium aubergines
4tbsp olive oil
4 garlic cloves, peeled and crushed
2tsp smoked paprika
1tsp ground cumin
400g tin chopped tomatoes
1tsp harissa paste
4 x 150-175g skinless, boneless white fish fillets
2tbsp chopped fresh mint leaves
Salt and pepper
For the couscous: 250g couscous, juice of 1 lemon, 2tbsp olive oil, Salt and pepper
Preheat the oven to 200C fan/220C/gas mark 7.
Cut four of the aubergines in half lengthways. Put them on an oven tray and rub the cut sides with two tablespoons of olive oil and some seasoning. Cut the other two aubergines into big, bite-sized pieces, toss in a tablespoon of olive oil and spread out on a separate oven tray. Pop both trays in the oven for 30-35 minutes, until the flesh of the aubergine halves are soft and the smaller pieces are crisping up. Set aside to cool slightly.
In a tablespoon of olive oil in a large, non-stick frying pan, cook the garlic, paprika and cumin for a minute, then add the tinned tomatoes and harissa paste. Stir for another minute. Scrape the flesh out of the halved aubergines into the tomato sauce, season and stir to completely combine. Keep the aubergine pieces to one side.
Put the fish fillets in a large, ovenproof dish and cover with the sauce. Pop back in the oven for 30 minutes, until the sauce is bubbling and the fish cooked through. In a large bowl, pour 350ml boiling water over the couscous. Cover and leave for five minutes. Fluff with a fork, season and dress with the lemon juice and olive oil. Serve the fish on top of the couscous, scatter the chopped mint and aubergine.