Snapper with tomato & parsley couscous

Add flavour to the fluffy tomato couscous in this easy dinner idea. This couscous would work well with any seafood dish.

Recipe «Snapper with tomato & parsley couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp olive oil, 1 large red onion, chopped, 2 tsp ground cumin, 1 tsp ground coriander, 3 garlic cloves, thinly sliced , 400g can chopped tomatoes, 1 tsp caster sugar, 1 1/4 cups couscous , Finely grated rind and juice of 1 lemon, plus wedges to serve, 1 cup flat-leaf parsley leaves, 4 x 160g skinless snapper fillets, halved, bones removed.

Ingredients:

• 1 1/2 tbsp olive oil 
• 1 large red onion, chopped 
• 2 tsp ground cumin 
• 1 tsp ground coriander 
• 3 garlic cloves, thinly sliced 
• 400g can chopped tomatoes 
• 1 tsp caster sugar 
• 1 1/4 cups couscous 
• Finely grated rind and juice of 1 lemon, plus wedges to serve 
• 1 cup flat-leaf parsley leaves 
• 4 x 160g skinless snapper fillets, halved, bones removed 

Instructions

1. Heat 1 tablespoon of the oil in a large frypan and cook the onion over medium-low heat, stirring, for 5 minutes or until onion is soft. Add spices and garlic, and cook, stirring, for 1 minute or until fragrant. Add tomatoes and sugar, then bring to the boil. Simmer for 1-2 minutes over medium heat until thickened. Season to taste with sea salt and freshly ground black pepper.
2. Place the couscous, lemon rind and juice, and 1 cup (250ml) boiling water in a large bowl. Cover and stand for 2 minutes, then fluff with a fork. Stir in tomato mixture and parsley, then season to taste with sea salt and freshly ground black pepper. Cover to keep warm. Meanwhile, heat remaining 2 teaspoons of oil in a large frypan over medium-high heat and cook fish for 2 minutes each side.
3. Divide the tomato couscous among serving plates and top with the fish