| | Spanish spiced fish with couscous
Spanish spiced fish with couscous
Spanish spiced fish with couscous 4.3-5 9
  • Calories: 2044 kj
  • Fat: 17g
  • Carbohydrates: 42.3g

How to Make:

  1. Heat 1 tablespoon oil in a frying pan over medium heat. Cook onion for 3 minutes or until softened. Add capsicum. Cook for 2 minutes or until softened.
  2. Meanwhile, bring stock and peas to the boil in a saucepan over medium-low heat. Place couscous in a large, heatproof bowl. Pour stock mixture over couscous. Stir to combine. Stand, covered, for 3 to 4 minutes or until stock is absorbed. Add onion mixture and parsley. Stir with a fork to separate grains. Cover to keep warm.
  3. Coat fish lightly in seasoning. Heat remaining oil in a frying pan over medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through. Serve with couscous mixture.
Time for preparing:
15 min.


  • 1/4 cup olive oil
  • 1 small red onion, finely chopped
  • 1 small yellow capsicum, finely chopped
  • 1 cup Massel chicken style liquid stock
  • 3/4 cup frozen peas
  • 1 cup couscous
  • 1/2 cup fresh flat-leaf parsley leaves, finely chopped
  • 2 teaspoons spicy Spanish seasoning
  • 600g firm white fish fillets, trimmed