Express Lemon Sardine Couscous with Sautéed Tomatoes and Crisp Olives

Instructions

1. 1

   Place the couscous in a heatproof bowl with 1/2 teaspoon salt, half of the lemon zest, and 1 tablespoon olive oil. Pour in the boiling water, stir, cover, and let stand for 5 minutes.

2. 2

   Meanwhile, pat the sardine fillets dry and season them with the sweet paprika, black pepper, a pinch of salt, and half of the minced garlic.

3. 3

   Heat a large skillet over medium-high heat for 1 minute. Add 1/2 tablespoon olive oil and cook the olives for 2 minutes, stirring, until lightly golden and fragrant. Transfer to a plate.

4. 4

   In the same skillet, add another 1/2 tablespoon olive oil. Add the cherry tomatoes, red pepper flakes if using, and the remaining garlic. Cook for 3 to 4 minutes until the tomatoes soften and release some juices.

5. 5

   Push the tomatoes to one side of the skillet and add the remaining olive oil. Place the sardines skin-side down and cook for 2 minutes; carefully flip and cook 1 minute more, until just done.

6. 6

   Fluff the couscous with a fork. Add 1 tablespoon lemon juice and half of the chopped parsley.

7. 7

   Serve the couscous on plates and spoon over the sautéed tomatoes and sardines. Finish with the crisp olives, remaining parsley, the rest of the lemon zest, and 1 more tablespoon lemon juice. Adjust salt if needed and serve right away.

8. 8

   If you prefer to keep the dish warm briefly before serving, you can place it in a preheated oven at 200°F / 95°C for up to 5 minutes, without further cooking it.