Lemony Fish with Middle Eastern Couscous
The sour lemon and the sweet fruit combine beautifully in this easy meal. Recipes designed by SuperValue in partnership with the Canterbury District Health Board.
Ingredients
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 fi sh or chicken stock powder
300g can whole kernel corn, drained
1 capsicum, sliced
2 cups mesclun or baby spinach leaves
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.
Cooking Instructions
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.