Redfish with Grilled Asparagus and Israeli Couscous Salad

Instructions

1. 1

   In a pot of salted boiling water, cook the couscous for 20 minutes or until tender. Drain. Rinse under cold water. Drain well. Place in a bowl. Add the tomatoes, 2 tbsp (30 ml) of the oil and the lemon juice. Season with salt and pepper. Transfer to a large serving dish.

2. 2

   Preheat the grill, setting the burners to high. Oil one side of the grill and place a grill wok on the other side.

3. 3

   In a bowl, combine 3 tbsp (45 ml) of the oil with the harissa and cumin. On a large plate, using a pastry brush, cover the fish with the harissa mixture. Season with salt. Brush the asparagus and onion with the remaining oil. Season with salt and pepper.

4. 4

   Cook the vegetables in the wok for 5 minutes or until the asparagus is al dente, stirring a few times.

5. 5

   Meanwhile, grill the fish, skin-side down, for 3 minutes. Carefully flip the fish over and cook for 1 minute or until cooked through.

6. 6

   Place the vegetables and fish over the couscous salad. Sprinkle with the mint and serve with the lemon wedges.