Name: Spiced fish with lemon pistachio couscous
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Lemon pistachio couscous; 1 cup (200g) couscous; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 3/4 cup (180ml) boiling water; 2 teaspoon olive oil; 1 small red onion, chopped finely; 1 clove garlic, crushed; 1/2 cup (70g) shelled pistachios, toasted, chopped coarsely; 1/2 cup firmly packed fresh mint leaves; 1 tablespoon plain flour; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground coriander; 1 teaspoon sweet paprika; 8 bream fillets; 1 tablespoon olive oil; lemon wedges, to serve; steamed vegetables, to serve

Ingredients

Lemon pistachio couscous

1 cup (200g) couscous

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

3/4 cup (180ml) boiling water

2 teaspoon olive oil

1 small red onion, chopped finely

1 clove garlic, crushed

1/2 cup (70g) shelled pistachios, toasted, chopped coarsely

1/2 cup firmly packed fresh mint leaves

1 tablespoon plain flour

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1 teaspoon sweet paprika

8 bream fillets

1 tablespoon olive oil

lemon wedges, to serve

steamed vegetables, to serve

Method

1.To make lemon pistachio couscous, combine couscous, lemon rind, juice and the boiling water in a medium heatproof bowl. Cover; stand for 3-5 minutes or until liquid is absorbed, fluffing with a fork occasionally. Meanwhile, heat the oil in a small saucepan, add onion and garlic, and cook over medium heat until onion softens. Stir onion mixture, pistachios and mint through couscous. Set aside.

2.Combine flour and spices in a medium bowl. Rub spice mixture all over fish.

3.Heat half the oil in a large non-stick frying pan. Cook the fish until browned on both sides and just cooked through.

4.Serve fish immediately with lemon pistachio couscous, lemon wedges and steamed vegetables.

Women's Weekly Food