Cuisine The Plate Model, Under 15 Minutes, Wholefoods
Ingredients
400gfish, fillet, white
100gcouscous, wholemeal, dry
40gpine nuts
2cuplettuce, leaves, mixed
1cucumber, Lebanesesmall, thinly sliced
1tomato, commonsmall, cut into 8ths
1tbspvinegar, balsamic
1tspstock, 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.