Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 6.99 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 red capsicum, deseeded, thinly sliced
- 2 carrots, halved lengthways, thinly sliced
- 1 cup Woolworths wholemeal couscous
- 1/2 cup pitted Sicilian olives, halved
- 1 small beetroot, peeled, coarsely grated
- 3 small lemon, juiced (plus 4 extra lemon cheeks to serve)
- 500grams Moroccan frozen fish fillets, thawed
- 60grams baby rocket leaves
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
24.8grams
Fat
15.5grams
Carbs
38.0grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Flaky fish fillets with a stunning balance of Moroccan spices and veggie-filled couscous. You won't believe how easy it is to make this delicious dinner.
Method
Step 1 of 3
Heat half of the oil in a large, deep frying pan over medium-high heat. Cook capsicum and carrot for
4 minutes, stirring, or until tender.
Step 2 of 3
Add couscous and stir to combine. Add 1 cup water and bring to the boil. Remove pan from heat. Cover and stand for 3 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains. Add olives, beetroot and lemon juice, then stir to combine. Divide couscous mixture among plates.
Step 3 of 3
Heat remaining oil in same cleaned pan over medium-high heat. Cook fish for 2 minutes on each side or until golden and cooked through. Serve fish over couscous with rocket and extra lemon cheeks.
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