Lemony Fish with Couscous
The sour lemon and the sweet fruit combine beautifully in this easy meal.
- Serves 4
- 5 mins to prepare
- 10 mins to cook
- Print Recipe
1 lemon, sliced
1-2 cloves garlic, crushed
4 x 150g skinned and boned white fish fillets e.g. hoki or tarakihi
1/4 tsp black pepper
1 cup couscous
1/4 cup raisins
1 cup boiling water
1 tsp fish or chicken stock powder
300g can whole kernel corn, drained
1 capsicum, sliced
2 cups mesclun or baby spinach leaves
1. Place sliced lemons and garlic on top of fish fillets. Sprinkle with black pepper and grill 5 minutes.
2. Mix couscous with raisins. Combine hot water and stock powder and stir into the couscous. Stand for 5 minutes.
3. 'Fluff ' the couscous with a fork to break up any lumps.
4. Place couscous in the centre of 4 serving plates. Layer the corn, capsicum and salad leaves then top with the fish. Great served with steamed green beans.
Hints & Tips
Alternatives: Use other dried fruits instead of the raisins eg dried apricots or dates.
Cook's Tip: To warm up this meal for a cold night, steam some fresh vegetables instead of a salad.
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