Ocean trout couscous

Cooking Fish Ocean trout couscous

Lemon, mint and tzatziki take you to the shores of the Mediterranean in 15 minutes.

Lables: Diabetes friendly Low kilojoule Low sugar Lower gi Egg free Peanut free Shellfish free Soy free Tree nut free
  1. Combine the couscous, zucchini, lemon rind and 1 tablespoon of lemon juice in a large heatproof bowl. Add the water and oil. Cover and set aside for 4 minutes or until liquid is absorbed. Use a fork to separate the grains.
  2. Stir in chickpeas, coriander, mint and ocean trout. Season with salt and pepper.
  3. Divide among serving bowls and top with a dollop of tzatziki to serve.

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190g couscous
2 zucchini, ends trimmed, thinly sliced
3 tsp finely grated lemon rind
60ml fresh lemon juice
250ml boiling water
1 tbsp olive oil
1 x 420g can Chickpeas, drained, rinsed
1/2 cup fresh coriander leaves
1/4 cup fresh mint leaves, coarsely chopped
1 x 175g pkt smoked ocean trout, flaked
125g bought tzatziki

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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