October 26, 2018
Dinner, Lunch, Main Dish,
Beans, Chickpeas/Garbanzo, Fish, Snapper, Grains, Couscous, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Non-Dairy more
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"From our weekday newspaper The West Australian."
Combine stock and 1 teaspoon of the seasoning in a medium saucepan and bring to the boil and stir in the couscous and cover with lid and remove from the heat and let stand for 5 minutes or till all the stock is absorbed and then fluff with a fork.
Stir in chickpeas, mixed nuts and fruit, coriander and dressing.
Meanwhile sprinkle remaining seasoning over both sides of the fish.
Heat an oiled, large, non-stick frying pan over a medium to high heat and add the fish and cook, for about 4 to 5 minutes on each side, or until fish flakes easily.
Remove and serve fish with couscous and lemon wedges.
NOTE - cooking times for fish will vary depending on thickness. Try adding 2 teaspoon grated lemon rind to the couscous with the seasoning. Use remaining lemon to serve with the fish.
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