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    Moroccan-Style Fish With Trail Mix Couscous

    Fresh Ideas ImageFresh Ideas
    Moroccan-Style Fish With Trail Mix Couscous
    Preparation time is 10minutes
    Cook time is 10minutes
    Total time is 20minutes
    Serve is for 4 people
    Estimated cost per serve is 5.09 dollar
    Difficulty level: 2 out of 4

    9 Ingredients

    Number of servings
    4
    • 125grams Macro Organic trail mix
    • 2tablespoons extra virgin olive oil
    • 500grams ocean selections fish fillets Moroccan skinless frozen, thawed
    • 1 cup wholemeal couscous
    • 200grams Greek-style yoghurt
    • 1/4 bunch coriander, leaves picked, ½ chopped
    • 2 zucchini, shredded
    • 2 cloves garlic, crushed
    • 1 lemon, cut into wedges, to serve

    Nutrition per serving

    2240 Kilojoules or 538 Calories
    26% of daily energy intake*
    Protein
    32.5grams
    Fat
    25.2grams
    Carbs
    42.8grams
    Sugars
    16.1grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Delicately seasoned fish fillets served on a bed of trail mix couscous, served with yoghurt, coriander and lemon wedges.

    Method

    Step 1 of 4

    Heat a large frying pan over medium heat. Cook trail mix for 2 minutes, stirring, or until warmed through. Transfer to a bowl.

    Step 2 of 4

    Heat half of the oil in same pan over medium-high heat. Cook fish according to packet instructions. Transfer to a plate. Cover to keep warm.

    Step 3 of 4

    Meanwhile, place couscous in a large heatproof bowl. Pour over 1 cup boiling water and stir to combine. Stand for 5 minutes. Fluff with a fork to separate grains. Stir in trail mix. Combine yoghurt and chopped coriander in a small bowl. Season.

    Step 4 of 4

    Heat remaining oil in same cleaned pan over medium-high heat. Cook zucchini and garlic for 2 minutes, stirring, or until just tender. Divide couscous among plates. Top with zucchini mixture and fish. Top with yoghurt and remaining coriander. Season with pepper. Serve with lemon wedges.

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