Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 190g (1 cup) couscous

  3. 250ml (1 cup) boiling water

  4. 2 tsp olive oil

  5. 1 small brown onion, halved, thinly sliced

  6. 2 garlic cloves, crushed

  7. 1 tbs Woolworths Select Moroccan Seasoning

  8. 1 x 420g can chickpeas, rinsed, drained

  9. 50g (1/4 cup) green olives, pitted, sliced

  10. 1/4 cup shredded fresh mint

  11. 500g firm white fish fillets, cut into 4cm pieces

  12. Baby spinach leaves, to serve

  13. Lemon wedges, to serve

  14. 90g (1/3 cup) low-fat natural yoghurt

Instructions Jump to Ingredients ↑

  1. Place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.

  2. Heat half the oil in a large non-stick frying pan over medium-low heat. Add the onion and cook, stirring, for 4 minutes or until soft. Add the garlic and half the seasoning. Cook, stirring, for 1 minute. Add the couscous, chickpeas and olives, and stir until heated through. Stir in the mint and season with salt and pepper. Transfer to a bowl and cover with foil to keep warm.

  3. Combine the fish and remaining seasoning in a bowl. Heat remaining oil in the frying pan over medium-high heat. Add the fish. Cook, turning, for 3-4 minutes or until just cooked through.

  4. Divide the spinach and couscous mixture among serving plates. Top with the fish. Serve with lemon wedges and yoghurt.


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