Serves 4
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  1. Heat the oil and butter together in a large casserole dish over a medium heat. Add the onions and cook for 8-10 minutes until soft and golden. Add the carrots, pepper, cumin and garlic and cook for two minutes longer.
  2. Stir through the harissa and bulghur, then pour over the stock and bring to the boil. Cover and simmer for 7-8 minutes.
  3. Stir in the spinach and cook until just wilted, then turn the heat to medium-low. Arrange the fish fillets on top of the bulghur and season with salt and pepper. Cover and cook for 8-10 minutes until the bulghur is tender and the fish is opaque and flakes easily. Squeeze over some lemon juice, season with a little extra black pepper and serve immediately.

Note: vegetable stock can be used as an alternative to chicken stock, if you wish.

Nutrition Facts

Per serving: 347kcals, 12.3g fat (3.3g saturated), 30.2g carbs, 4.4g sugar, 30.6g protein, 2.8g fibre, 0.404g sodium

MAKE IT YOURS
Add more or less harissa paste depending on how spicy you like your food.

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