Lemon fish & couscous Recipe

Lemon fish & couscous

Ingredients

  • 450g
    hoki or terakihi fish fillet
  • 1 pkt
    MAGGI HERB POTATO recipe base
  • 1
    lemon, zest and juice
  • 1 tbsp
    olive oil
  • 1 ½ cups (300g)
    couscous
  • 1/2 cup
    parsley, roughly chopped
  • 1 (160g) pkt
    baby spinach, shredded
  • 1 (110g)
    zucchini, grated
  • 1 (110g)
    carrot, grated
  • 1 (200g)
    red capsicum, diced
  • 1 x 400g can
    chick peas, drained
  • 1tsp
    ground cumin
  • 1 tsp
    ground coriander

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. In a medium bowl combine fish, garlic, and MAGGI herb potato recipe base, set aside for 5 minutes. In a large bowl pour 1 ½ (375ml) boiling water over cous cous, cover with cling film and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.

  2. Add parsley, baby spinach, zucchini, carrot, capsicum, chickpeas, and lemon zest, gently toss until well combined. Add optional cumin and coriander.

  3. Heat 1 tbsp oil in a large frying pan and cook fish for 3-5 minutes on each side or until browned lightly and just cooked through, add lemon juice and cook for further 1-2 minutes. Serve fish with cous cous salad.

Rate

Nutrition

Average Qty Per Serve Qty Per 100g
Energy kj kj
Weight g g
Protein TOTAL g g
Fat TOTAL g g
- Saturated Fats g g
Carbohydrates TOTAL g g
- Sugars g g
Sodium mg mg
Dietary Fibre g g
Calcium mg mg