Recipe

Moroccan fish with almond couscous

Jun 30, 1976 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Moroccan fish with almond couscous
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
  • 1 cup (80g) flaked almonds
  • freshly ground black pepper and salt, to season
  • 2 tablespoon moroccan spice mix
  • 4 x 180g white fish fillets
  • 2 tablespoon fresh mint, finely chopped
  • 2/3 cup (190g) plain yoghurt

Method

Moroccan fish with almond couscous
  • 1
    In a medium heatproof bowl, combine couscous with boiling water. Cover; stand for about 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
  • 2
    Meanwhile, in a small frying pan, roast nuts for about 2-3 minutes, or until browned lightly. Stir nuts into couscous; season to taste.
  • 3
    Rub spice mix all over fish. In a heated, oiled large frying pan cook fish over medium heat for about 3-5 minutes or until just cooked through. Break fish into chunks.
  • 4
    In a small bowl, combine mint and yoghurt. Serve fish with couscous and minted yoghurt.

The Latest from Food To Love