Name: Crumbed fish with chickpea couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 425 gram packet frozen herb and garlic crumbed fish fillets; 1 1/2 cup couscous; 1 large vegetable stock cube; 60 gram baby rocket leaves; 2 teaspoon finely grated lemon zest; 1 tablespoon lemon juice; 125 gram cherry tomatoes, halved; 2 green onions, thinly sliced; 1/2 cup pimento-stuffed green olives, sliced; 400 gram can chickpeas, rinsed; lemon wedges, to serve

Crumbed fish with chickpea couscous

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

425 gram packet frozen herb and garlic crumbed fish fillets

1 1/2 cup couscous

1 large vegetable stock cube

60 gram baby rocket leaves

2 teaspoon finely grated lemon zest

1 tablespoon lemon juice

125 gram cherry tomatoes, halved

2 green onions, thinly sliced

1/2 cup pimento-stuffed green olives, sliced

400 gram can chickpeas, rinsed

lemon wedges, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. Place fish on prepared tray; cook as packet directs.

2.Meanwhile, place couscous and crumbled stock cube into a medium heatproof bowl; stir in 1 1/2 cups boiling water. Cover with plastic food wrap; set aside for 5 minutes until liquid is absorbed. Using a fork, fluff and separate grains. Cool for 5 minutes.

3.Add rocket, zest, juice, tomato, onion, olives and chickpeas to couscous. Stir until combined. Serve couscous with fish and lemon wedges.

Use regular tomatoes instead of cherry tomatoes. You can use baby spinach leaves instead of rocket.
Note

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Ingredients

Method

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