Spicy fish with couscous

Spicy fish with couscous

(1) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 2 Servings
  • Capable cooks

Featured in
Cooking for 1 or 2, Nutrition information


  • 100mls Massel vegetable liquid stock
  • 2 tablespoons fresh lemon juice
  • 1 small red onion, cut into wedges
  • 2 tablespoons tomato paste
  • 2 garlic cloves, crushed
  • 1 large flesh red chilli, sliced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1 teaspoon salt
  • 400g boneless fish fillets (like flake or blue eye), cut into 3 x 8cm strips
  • 155g (3/4 cup) couscous
  • 185mls (3/4 cup) boiling water
  • 1/4 cup flesh coriander leaves, to serve
  • Steamed green beans, to serve.


  • Step 1
    Preheat oven to 180°C. Combine stock, lemon juice, onion, tomato paste, garlic, chilli, cumin, chilli powder and salt. Place in a 20 x 1 27cm (2.5-1itre/10-cup) ovenproof dish. Cover and bake in preheated oven for 10 minutes. Remove from oven, add the fish and stir. Return to the oven and cook for a further 15 minutes or until fish flakes when tested with a fork. (See microwave tip).
  • Step 2
    Meanwhile, place couscous in a heat-resistant bowl and pour boiling water over while stirring with a fork. Cover and stand for 5 minutes or until all liquid is absorbed. Stir with a fork to separate the grains.
  • Step 3
    Serve couscous topped with the fish, garnished with coriander leaves and accompanied by the green beans.

  • High protein
  • Low fat
  • Low sugar


  • 2135 kj


  • 4g

    Fat Total

  • 1g

    Saturated Fat

  • 7g


  • 50g


  • 108mg


  • 1630.49mg


  • 5g

    Carbs (sugar)

  • 63g

    Carbs (total)

All nutrition values are per serve


Microwave tip: Place onion mixture into a round 27cm, heat-resistant, microwave-safe dish. Cook 3 minutes on High/850 watts/100%. Stir in fish, cover and cook 6-8 minutes on Medium/500 watts/50% or until fish flakes when tested with a fork. For ginger chicken with couscous: Replace fish with 2 single chicken breast fillets, cut across the grain into 2cm-wide slices, and replace chilli powder with 1 tsp grated fresh ginger. For spicy prawns with couscous: Replace fish with 600g large green prawns, peeled and deveined, and replace lemon juice with lime juice.

  • Author: Kirsty Cassidy
  • Publication: Australian Good Taste

Source: taste.com.au


Please enter your comment!
Please enter your name here