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+ servings
fish, couscous salad

Fish, Couscous and Salad

3 from 2 votes
Recipe Serves 2 people
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine The Plate Model, Under 15 Minutes, Wholefoods

Ingredients
  

  • 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

Instructions
 

  • 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.
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