Name: Almond fish with vegie couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1/3 cup flaked almonds, toasted; 2 tablespoon sesame seeds; 1 teaspoon cumin seeds; 1 teaspoon finely grated lemon zest; 2 160g skinless salmon fillets; 2 tablespoon olive oil; 2/3 cup couscous; 2/3 cup boiling water; 1 small red onion, finely chopped; 1/2 small carrot, coarsely grated; 1 celery stick, finely chopped; 1 fresh long red chilli, finely chopped; 1/4 cup coriander leaves; 1 clove garlic, crushed; lemon wedges, to serve

Ingredients

1/3 cup flaked almonds, toasted

2 tablespoon sesame seeds

1 teaspoon cumin seeds

1 teaspoon finely grated lemon zest

2 160g skinless salmon fillets

2 tablespoon olive oil

2/3 cup couscous

2/3 cup boiling water

1 small red onion, finely chopped

1/2 small carrot, coarsely grated

1 celery stick, finely chopped

1 fresh long red chilli, finely chopped

1/4 cup coriander leaves

1 clove garlic, crushed

lemon wedges, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Chop almonds finely. Place on a plate. Add sesame seeds, cumin seeds and zest; mix well. Press fish into almond mixture to coat lightly.

2.Heat oil in a medium frying pan over moderate heat. Add fish; cook for 1-2 minutes each side or until golden brown. Transfer to a baking tray. Bake for 6-7 minutes for medium or until cooked to your liking.

3.Meanwhile, place couscous in a medium heatproof bowl; stir in 2/3 cup boiling water Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in onion. carrot, celery, chilli, coriander and garlic.

4.Serve salmon with couscous and lemon wedges.

You can use chicken breast or pork fillets instead; cooking time will vary.
Note

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Ingredients

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