Ingredients

• 100g/3½oz couscous
• 2g salt
• 50ml/2fl oz olive oil
• squeeze lemon juice
• 10g chopped roasted hazelnuts
• 10g chopped roasted pistachios
• 10g chopped parsley
• 10g chopped chives
• 100ml/3½fl oz olive oil
• 4 x 120g/4oz monkfish fillets
• salt
• ½ lemon
• juice only
• 2 small uncooked chorizos
• halved lengthways
• 50g/1¾oz sea aster
• 50g/1¾oz sea fennel
• 50g/1¾oz sea purslane
• 50ml/2fl oz olive oil
• 10g chopped parsley
• 10g chopped chives
• 10 green olives
• stones removed
• roughly chopped
• ½ lemon
• juice only

Directions

• For the Israeli couscous
• place your couscous into a pan with the salt
• olive oil and 100ml/3½fl oz water. Bring to boil and then remove from the heat
• cover with cling film and allow to steam for 10 minutes.
• Once the couscous is cooked
• add few drops of lemon juice
• nuts and chopped herbs and stir through. Cover again with cling film and keep warm.
• For the monkfish and chorizo
• heat two non-stick pans with a little oil. Season the monkfish with a little salt
• then place into the hot pan skin-side down and cook for 2-3 minutes
• or until golden-brown. Turn over
• add the lemon juice and leave in the pan for one minute to rest.
• At the same time
• cook the chorizos in the other pan
• placing them cut-side down
• without any seasoning.
• For the sea vegetables
• bring a small pan of unsalted water to the boil. Add the sea vegetables and cook for 30 seconds
• then remove and drain.
• For the olive oil sauce
• in a small pan gently warm the olive oil
• parsley
• chives
• green olives and lemon juice. This will take about two minutes.
• To serve
• put 3-4 tablespoons of the couscous into each serving bowl
• place the monkfish on top and then sit a piece of chorizo on top of that. Arrange the sea vegetables around and over the fish. Spoon 2-3 tablespoons of the olive oil sauce over the fish and serve.