Moroccan fish with rainbow vegetable couscous
6
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Moroccan spice mix is all you need to add some incredible flavour to plain white fish. We have served it with a light couscous and beetroot slaw salad.
Ingredients
Olive oil
1½ tbs
Moroccan seasoning
3 tsp
Ling, raw
4 medium, (4x150g fillets) any firm white fish
Lemon juice
3 tbs
Dry wholemeal couscous
1 cup(s), (190g)
Vegetable slaw, without dressing
250 g, beetroot variety
Fresh coriander
¾ cup(s), leaves
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Instructions
1
Combine 2 tsp oil with Moroccan seasoning. Rub spice mix over fish. Heat a large frying pan over medium-high heat. Cook fish for 2-3 minutes each side or until just cooked through. Add 1 tbs lemon juice and cook for 1 minute.
2
Meanwhile, place couscous in a medium heatproof bowl. Pour over 1 cup (250ml) boiling water. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Add slaw to couscous with 1 tbs oil, remaining lemon juice and coriander leaves. Season and toss gently to combine. Place fish on a bed of couscous and top with yoghurt.
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