- 190g (1 cup) couscous
- 250ml (1 cup) boiling water
- 2 teaspoons olive oil
- 1 small brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon Moroccan Seasoning
- 1 x 420g can chickpeas, rinsed, drained
- 50g (1/4 cup) green olives, pitted, sliced
- 1/4 cup shredded fresh mint
- 500g firm white fish fillets, cut into 4cm pieces
- Baby spinach leaves, to serve
- Lemon wedges, to serve
- 90g (1/3 cup) low-fat natural yoghurt
- Step 1Place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
- Step 2Heat half the oil in a large non-stick frying pan over medium-low heat. Add the onion and cook, stirring, for 4 minutes or until soft. Add the garlic and half the seasoning. Cook, stirring, for 1 minute. Add the couscous, chickpeas and olives, and stir until heated through. Stir in the mint and season with salt and pepper. Transfer to a bowl and cover with foil to keep warm.
- Step 3Combine the fish and remaining seasoning in a bowl. Heat remaining oil in the frying pan over medium-high heat. Add the fish. Cook, turning, for 3-4 minutes or until just cooked through.
- Step 4Divide the spinach and couscous mixture among serving plates. Top with the fish. Serve with lemon wedges and yoghurt.
- High protein
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Swap it: Swap the Moroccan seasoning for Cajun seasoning and the chickpeas for canned corn kernels. Swap the mint for coriander.
- Author: Cynthia Black
- Image credit: John Paul Urizar
- Publication: Australian Good Taste