Moroccan fish with rainbow vegetable couscous
4 medium, (4x150g fillets) any firm white fish
Dry wholemeal couscous
1 cup(s), (190g)
Vegetable slaw, without dressing
250 g, beetroot variety
¾ cup(s), leaves
99% fat-free plain yoghurt
¼ cup(s), (60g)
- 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.
- 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.