Couscous with Vegetables and Spiced Fish
Servings2
PreparationTime75 min
Ingredients
- 1 pack Lamtna couscous
- 1.5 lbs white fish fillets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1 red bell pepper, cut in cubes
- 3 zucchinis, cut in cubes
- Cherry tomatoes, cut in halves
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare couscous according to package instructions. Fluff with a fork and set aside.
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together cumin, coriander, paprika, cayenne pepper, salt, and black pepper.
- Place the fish fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the fish.
- Sprinkle the spice mixture evenly over the fish fillets. Add minced garlic, lemon zest, and lemon juice.
- Bake the fish in the preheated oven for about 12-15 minutes or until the fish flakes easily with a fork.
- While the fish is baking, in a large mixing bowl, combine cooked couscous, cherry tomatoes, zucchinis, red bell pepper, and fresh parsley. Toss gently.
- Once the fish is done, serve it on a bed of couscous. Spoon any pan juices over the fish and couscous.
- Garnish with additional fresh parsley and lemon wedges if desired.
