Chargrilled flathead with dukkah and couscous
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Dukkah is an Egyptian spice mixture of herbs, nuts, usually hazelnut, and spices. It goes beautifully with chicken, lamb, even over plain steamed vegies.
Ingredients
Dukkah
2 tbs
Garlic
1 clove(s), crushed
Olive oil
1 tbs
Flathead, raw
600 g, (4 x 150g fillets)
Dry couscous
1⅓ cup(s), (250g)
Asparagus
1 bunch(es), cut into 5cm lengths
Zucchini
2 medium, thinly sliced diagonally
Baby spinach
2½ cup(s), shredded
Fresh mint
⅓ cup(s), coarsely chopped
Lemon juice
1 tbs
Instructions
1
Combine the dukkah, garlic and 3 teaspoons of the oil on a shallow plate. Season with salt and pepper. Add the fish and turn to coat.
2
Place the couscous in a large heatproof bowl. Add 1¼ cups (310ml) boiling water. Season with salt and pepper. Stir, cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
3
Preheat a chargrill or barbecue over high heat. Place the asparagus, zucchini and remaining oil in a bowl. Toss to coat. Cook the asparagus and zucchini for 2-3 minutes or until lightly charred and just tender. Add the asparagus and zucchini to the couscous with the spinach, mint and lemon juice, and toss to coat.
4
Cook the fish for 2 minutes each side or until lightly charred and just cooked. Serve the fish with the couscous mixture.
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