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Dukkah-Crusted Haddock with Sugar Snap Peas

& Pearl Couscous Salad

Cooking time

30 minutes

Servings

4

Calories

560 /serving

Pearled couscous is a tiny toothsome pasta that is versatile enough to be combined with any flavour and texture you throw at it! We give these gems a kick thanks to shallots and crispy sugar snap peas sautéed in butter. We then top the couscous with savoury almond and dukkah-crusted fillets of haddock. Dukkah, an incredible blend of herbs, nuts and spices, does wonders here atop the flaky pan-seared white fish. A dollop of fresh cucumber-yogurt sauce is the ideal finale for this Middle Eastern-inspired treat!

We will send you:

  • 4 Haddock fillets
  • 225g Sugar snap peas (or snow peas)
  • 1 Scallion
  • 1 Cucumber
  • 1 Shallot (or onion)
  • 1 Lemon
  • 250g Multicoloured pearl couscous
  • 25g Sliced almonds
  • 100g Greek yogurt
  • 10g Dukkah spice blend (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, spearmint)

  • You will need:

    Medium pot
    Large pan (nonstick if possible)
    Olive oil
    Salt & pepper
    Grater
    2 tbsp Butter
    Strainer
    Oil
    Total Fat
    18 g
    Saturated Fat
    5 g
    Sodium
    400 mg
    Total Carbs
    61 g
    Sugars
    6 g
    Protein
    38 g
    Fibres
    6 g
    Preparation
    a picture
    Cook the couscous
    Bring a medium pot of salted water to a boil. Add the couscous to the pot of boiling water. Cook, 8 to 9 minutes, or until tender. Thoroughly drain the couscous. Drizzle with olive oil to prevent sticking and toss to combine. Set aside in a warm spot.
    a picture
    Mise en place
    Peel, halve and thinly slice the shallot. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Juice the lemon. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Finely chop the almonds. Grate the cucumber. In a bowl, combine the grated cucumber and yogurt; stir to combine thoroughly and season with S&P to taste.
    a picture
    Cook the vegetables
    In a large pan (nonstick, if possible), heat a generous drizzle of oil on medium-high. Add the shallots, white bottoms of the scallions and ½ the spice blend; season with S&P. Cook, stirring often, 3 to 4 minutes, or until softened and fragrant. Add the snap peas and 2 tbsp of butter. Cook, stirring, 1 to 2 minutes, or until the butter has melted and the snap peas are bright green. Transfer to the pot of cooked couscous. Wipe out the pan.
    a picture
    Prepare the haddock
    Place the almonds and remaining spice blend on a plate; mix to combine thoroughly. Pat the haddock fillets dry with paper towel, drizzle one side with a little olive oil and season with S&P on both sides. Coat the oiled side of each fillet in the almond-spice blend mixture, pressing down to adhere. Transfer the coated fillets to a plate.
    a picture
    Cook the haddock
    In the reserved pan, heat a thin film of oil on medium-high. Add the haddock fillets*, coated sides up. Cook, 2 to 3 minutes per side, or until browned and cooked through. Transfer to a serving dish.
    a picture
    Make the salad & serve
    Add the lemon juice to the pot of couscous. Season with S&P to taste and stir to combine. Transfer to a serving dish. Garnish the finished haddock with the green tops of the scallions. Serve with the cucumber-yogurt sauce on the side. Bon appétit!

    Health Canada recommends cooking fish to a minimum internal temperature of 70°C.