Moroccan Harissa Fish with Grape, Tomato and Cucumber Tabbouleh

Steps

1. a full kettle to the boil. Preheat oven to 200°C. Line an oven tray with baking paper.
2. Place bulgur wheat and a pinch of salt in a medium, heat-proof, bowl and cover with boiling water. Cover with a plate or cling film and leave to stand for about 15 minutes, until grains are tender.
3. While bulgur is cooking, prepare the rest of the meal. Pat fish dry with paper towels, remove any remaining scales or bones and place on prepared tray. Mix Moroccan harissa spice mix with olive oil. Season fish with salt, spread over spice mix/oil mixture and bake for 6–8 minutes, or until fish is just cooked through.
4. While fish is cooking, prepare tabbouleh ingredients. Cut grapes in half; dice tomatoes 1cm; finely dice red onion; cut cucumber in half lengthways and dice 2cm; finely chop parsley.
5. Drain bulgur thoroughly. Return to bowl with grapes, vegetables, parsley, lemon juice and olive oil. Season to taste with salt and freshly ground black pepper, then toss to combine. In a small bowl, mix yoghurt and lemon zest together.
6. Spoon some tabbouleh onto each plate and top with a piece of fish and a drizzle of lemon yoghurt.