Recipe

Moroccan fillets with fruity couscous

Nov 30, 1974 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Moroccan fillets with fruity couscous
  • 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

Moroccan fillets with fruity couscous
  • 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.

Notes

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

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