Recipes
Fish With Couscous
This is the kind of food that will allow you to live hundred years and endlessly enjoy eating it at the same time.
This recipe has been developed in accordance with the Heart Foundation recipe development guidelines.
| Preparation time | 50 min |
|---|---|
| Energetic value | 845 kcal / 3532 kJ |
Ingredients
 | 4 |
|---|---|
| Fish | |
| 800 g | fish fillets (cod, whiting or hake) |
| 3 tbsp | 3 tablespoons lemon juice |
| 1 tbsp | Vegeta Delight stock powder |
| 50 g | 50 g plain flour |
| 1/2 cup | ½ cup olive oil |
| Couscous | |
| 600 ml | water |
| 1 tbsp | Vegeta Delight stock powder |
| 1/2 tsp | cumin powder |
| 1 pinch | saffron |
| 50 g | margarine spread |
| 250 g | couscous |
| 1 L | water |
| 300 g | broccoli florets |
| 200 g | carrots, julienne style |
| 50 g | margarine spread |
| 1 tbsp | mint, chopped |
| 50 g | pistachio nuts, chopped |
Preparation
- Fish: Each fish fillet drizzle with lemon juice and sprinkle with Vegeta Delight stock, then toss fish lightly in flour; shake off any excess.
- Heat olive oil in a medium pan; add fish. Cook on medium-high heat 5 minutes each side until golden brown and cooked through. Remove from pan; drain on paper towels.
- Couscous: Prepare liquid stock: bring water to boil and add Vegeta Delight stock, cumin, saffron, margarine spread and let cook for 2-3 minutes.
- Place couscous in a deeper bowl and pour it over with hot liquid stock, stir through, cover and let stand 5-10 minutes.
- Vegetables: In boiling water cook broccoli florets and carrots until they start to soften, then drain and place in a serving bowl. Pour melted margarine spread and sprinkle mint and pistachio nuts over vegetables.
Serving
Stir the couscous through and serve with fish fillets and vegetables.
Tip
Prepare couscous just prior to serving.
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