Moroccan-style fish with couscous, chickpeas & green olives

Recipes / Fish

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Recipe «Moroccan-style fish with couscous, chickpeas & green olives» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 190g couscous, 250ml boiling water, 2 tsp olive oil, 1 small brown onion, halved, thinly sliced, 2 garlic cloves, crushed , 1 tbsp Moroccan Seasoning, 1 x 420g can chickpeas, rinsed, drained, 50g 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 low-fat natural yoghurt.

Ingredients:

  • 190g couscous 
  • 250ml boiling water 
  • 2 tsp olive oil 
  • 1 small brown onion, halved, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1 tbsp Moroccan Seasoning 
  • 1 x 420g can chickpeas, rinsed, drained 
  • 50g 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 low-fat natural yoghurt 

Instructions

  1. Place 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.
  2. Heat 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.
  3. Combine 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.
  4. Divide the spinach and couscous mixture among serving plates. Top with the fish. Serve with lemon wedges and yoghurt.