Moroccan Tilapia Chraime
with Fresh Mint over Garlic Couscous
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
First things first: it’s pronounced hraiy-may. This fish dish, with roots in North Africa and parts of the Middle East, sees white fish braised in a potent tomato sauce. Lively with poblanos and shallot, it’s served over aromatic couscous with zing from lemon and mint.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 2 Poblano peppers (or green peppers)
- 1 Shallot (or onion)
- 14g Mint
- 1 Lemon
- 2 Garlic cloves
- 100g Couscous
- 100ml Tomato sauce
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Sulphites • Tilapia • Wheat
You will need:
Large heatproof bowl
Large pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Total Fat
9 g
Saturated Fat
2 g
Sodium
340 mg
Total Carb
62 g
Sugars
12 g
Protein
39 g
Fibre
9 g
Preparation
Mise en place
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Mince the garlic.
- Halve, peel and mince the shallot.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Halve and core the poblanos lengthwise; thinly slice crosswise.
- Pick the mint leaves off the stems; finely chop the leaves.
Cook the couscous
- In a large heatproof bowl, combine the couscous, a drizzle of oil, a pinch of salt, the garlic and boiling water. Cover and let sit for 5 min.
- Add ½ the mint and fluff the couscous.
Start the chraime
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the shallot and sauté, 30 sec. to 1 min., until fragrant.
- Add the poblanos and sauté, 2 to 3 min., until beginning to soften; season with S&P.
Finish the chraime
- Pat the tilapia dry; season with ½ the spices and S&P.
- To the pan, add the tomato sauce, lemon juice, ½ cup water (double for 4 portions), the remaining spices and S&P.
- Cook, stirring often, 1 to 2 min., until combined.
- Reduce to medium, add the tilapia* and cook, partially covered, 4 to 5 min., until cooked through.
Plate your dish
- Divide the couscous between your plates.
- Top with the chraime (flake the tilapia if desired).
- Garnish with the lemon wedges and remaining mint. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
