Ingredients
- 1 1/2 cups chicken stock
- 1 tablespoon lemon, herb and garlic seasoning
- 1 1/2 cups couscous
- 400 gram garbanzo beans (can chickpeas, drained and rinsed)
- 3/4 cup mixed nuts and fruit
- 1/2 cup coriander, fresh leaves and stems and chopped
- 1/3 cup French salad dressing
- 720 grams snapper fishfillets (4 x 180 grams each firm white fish fillets, skinless and boneless specified)
- Lemon wedges, to serve
How to Make
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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.
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Step 2: Stir in chickpeas, mixed nuts and fruit, coriander and dressing.
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Step 3: Meanwhile sprinkle remaining seasoning over both sides of the fish.
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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.
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Step 5: Remove and serve fish with couscous and lemon wedges.
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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.
We hope you enjoy this recipe!
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