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Photo of Moroccan fish with rainbow vegetable couscous by WW

Moroccan fish with rainbow vegetable couscous

Total Time
15 min
5 min
10 min
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.


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)


  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.


SERVING SUGGESTION: Mixed salad leaves. TIP: Beetroot slaw is a mixture of shredded beetroot, carrot and broccoli – find it in the fruit and veg aisle. You can use any undressed coleslaw mix.