Lemon & Garlic Fish With Couscous

4
Servings
12m
Prep Time
10m
Cook Time
22m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (466.9 g)
  • Calories 641.8
  • Total Fat - 17.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 69.3 mg
  • Sodium - 273.4 mg
  • Total Carbohydrate - 67.4 g
  • Dietary Fiber - 8.4 g
  • Sugars - 4.9 g
  • Protein - 53.8 g
  • Calcium - 133.4 mg
  • Iron - 3.3 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.4 mg

Step 1

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.

Step 2

Stir in chickpeas, mixed nuts and fruit, coriander and dressing.

Step 3

Meanwhile sprinkle remaining seasoning over both sides of the fish.

Step 4

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.

Step 5

Remove and serve fish with couscous and lemon wedges.

Step 6

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.

Tips & Variations


No special items needed.

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