Gurnard and couscous

Shona Dey

Ingredients

400 ml	Vegetable stock
300 g	Pams Finest Moroccan Couscous, 1 packet (Main)
2 Tbsp	Olive oil, plus extra for drizzling
1 medium	Red onion, finely chopped
4 Tbsp	Pumpkin seeds, roughly chopped
4	Gurnard fillets, boned (Main)
1 small handful	Mint leaves, shredded

Directions

1. Heat the chicken stock in a saucepan until boiling. Place the Pams Finest Moroccan Couscous in a heatproof bowl, then pour over the hot vegetable stock. Cover with a plate and set aside for the couscous to swell, about 5 minutes.
2. Place 1 tablespoon olive oil in a small frying pan with the red onion over low heat. Cook until the onion softens, 5-7 minutes. Add the pumpkin seeds to the onion.
3. Place the remaining 1 tablespoon olive oil in a large frying pan over medium heat. Add the gurnard fillets and cook for about 2 minutes on each side, until the flesh is nearly cooked. Remember fish keeps on cooking after it is removed from the heat.
4. Fluff the couscous with a fork, then fork through the onion and pumpkin seeds. Season to taste, then fork through the shredded mint.
5. Serve the gurnard fillets with couscous, drizzled with a little extra olive oil and a green salad.