This recipe (which was inspired by one from the Australian Women’s Weekly Quick & Fast book) has rapidly become one of my all time favourite dinners to make and eat. It is SO quick and SO easy and SO SO SO delicious! It’s the perfect meal to whip up on those nights when you don’t get home until late, and just aren’t feeling the whole cooking thing.
Moroccan Fish with Almond Couscous and Minted Yoghurt
- 4 fillets of good quality white fish (i.e., dory, blue eye, etc)
- 6 tbs of Moroccan spice mix
- 1 cup of plain couscous
- 1 tin of chickpeas
- 1/3 cup of flaked almonds
- 1/2 cup of Greek yoghurt
- 1 tbs finely chopped mint leaves
- 1 bag of salad/spinach mix
- Lemon to garnish
- Rub the Moroccan spice mix into the fish fillets.
- In a heated frying pan, fry the fish fillets for a few minutes on each side, breaking into chunks (the fish will become more tender as it cooks, naturally becoming easier to break up).
- Meanwhile, prepare the couscous according to the directions on the packet. I generally put the couscous in a small bowl, add the required amount of boiling water and cover for 5 minutes. Then add a small amount of butter and oil, and fluff the couscous with a spoon.
- Warm the drained chickpeas in a pot or the microwave, and add to the couscous, along with the flaked almonds.
- Stir the mint leaves through the Greek yoghurt, and serve alongside.
- Serve the fish, couscous and salad, and garnish with a fresh lemon if desired.