Name: Moroccan fillets with fruity couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 200g white fish fillets; 1 clove garlic, crushed; 1 (5g) small piece fresh ginger, grated; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon hot paprika; 1/2 teaspoon ground coriander; 1 tablespoon olive oil; Fruity couscous; 2 cup (400g) couscous; 2 cup (500ml) boiling water; 50 gram butter; 1 (330g) large pear, finely chopped; 1/2 cup (75g) dried apricots, finely chopped; 1/2 cup (95g) dried figs, coarsely chopped; 1/2 cup fresh flat-leaf parsley, coarsely chopped; 1/4 cup (40g) pine nuts, toasted

Ingredients

4 x 200g white fish fillets

1 clove garlic, crushed

1 (5g) small piece fresh ginger, grated

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon hot paprika

1/2 teaspoon ground coriander

1 tablespoon olive oil

Fruity couscous

2 cup (400g) couscous

2 cup (500ml) boiling water

50 gram butter

1 (330g) large pear, finely chopped

1/2 cup (75g) dried apricots, finely chopped

1/2 cup (95g) dried figs, coarsely chopped

1/2 cup fresh flat-leaf parsley, coarsely chopped

1/4 cup (40g) pine nuts, toasted

Method

1.In a large bowl, combine fish, garlic, ginger and spices.

2.In a large frying pan, heat oil over medium heat; cook fish, in batches, for about 3-5 minutes or until browned both sides and cooked as desired.

3.Meanwhile, to make fruity couscous: Place couscous, the water and butter in a large heatproof bowl. Cover; stand for about 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in remaining ingredients.

4.Divide couscous among serving plates; top with fish.

Serve with a bowl of combined yoghurt and coarsely chopped fresh coriander, if desired.
Note

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Ingredients

Method

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