- 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
- 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.