fish, couscous salad
Print Recipe
5 from 1 vote

Fish, Couscous and Salad

A seafood spin on your typical 'meat and 3 veg' meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: The Plate Model, Under 15 Minutes, Wholefoods
Keyword: couscous, fish, salad
Servings: 2 people
Calories: 541kcal


  • 400 g fish, fillet, white
  • 100 g couscous, wholemeal, dry
  • 40 g pine nuts
  • 2 cup lettuce, leaves, mixed
  • 1 cucumber, Lebanese small, thinly sliced
  • 1 tomato, common small, cut into 8ths
  • 1 tbsp vinegar, balsamic
  • 1 tsp stock, powder, chicken


  • Heat a non-stick pan over med-high heat. Add the fish fillets and cook for 3-4 minutes on each side or until golden. Remove from the heat onto a dinner plate, cover with foil and allow to rest.
  • To make the couscous, place it into a heat proof bowl along with the chicken stock powder. Cover with boiling water and stir until the stock powder dissolves. Allow to sit for 3-4 minutes until all the water dissapears. Fluff with a fork.
  • Lightly toast the pine nuts in a non-stick pan over medium heat. Keep an eye on them you don't want them to burn. Toss lettuce, tomato and cucumber together to make the salad.
  • Serve each plate with a portion of fish, couscous and salad. Spinkled with pine nuts. Drizzle with balsamic vinegar. Serve and enjoy.


Whole foods: 100%
1 serve of of this recipe provides:
  • 1 serve carbohydrate
  • 1 serve protein
  • 1 serve fat
  • 3 serves vegetables


Calories: 541kcal | Carbohydrates: 41g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Sodium: 190mg | Fiber: 5g | Sugar: 5g | Calcium: 308mg

New call-to-action