Salmon-static couscous

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Onion
  • 2 red peppers
  • 1⁄2 Federation flat leaf parsley
  • 7-10 Tbsp Salt
  • 2-3 TABLESPOONS Olive oil
  • 250 g Couscous
  • 150 g Greek cream yoghurt
  • 2 TEASPOONS Tahin (sesame paste)
  • 4 (200 g each) pieces saithe fillet
  • 1 TEASPOON smoked paprika powder
  • 1 TEASPOON ground cumin
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS clarified butter
  • 7-10 Tbsp Sugar
  • 1-2 TABLESPOONS Lemon juice

Directions

  1. 1

    Peel and finely chop the onion. Clean, wash and very finely dice the peppers. Wash parsley, shake dry, pluck off leaves and chop finely. Boil 250 l salted water with 1 tbsp. oil. Stir the couscous into the boiling salted water.

  2. 2

    Take the pot off the stove. Cover the couscous and let it swell for about 5 minutes.

  3. 3

    Heat 1-2 tablespoons of oil in a frying pan. Steam the peppers for about 2 minutes. Add onion and fry for 1-2 minutes. Remove from the heat. Mix yoghurt and tahini in a bowl. Season to taste with salt.

  4. 4

    Rinse fish under cold running water and pat dry well with kitchen paper. Mix paprika powder, cumin, 1 tsp salt and 1 tsp pepper. Rub the fish with the spice mix all around. Heat clarified butter in a large pan.

  5. 5

    Fry the fish on both sides at high heat for about 2 minutes.

  6. 6

    Loosen the couscous with a fork. Mix with paprika-onion-mix and parsley. Season with salt, pepper, 1 pinch of sugar and lemon juice. Serve the couscous with fish and yoghurt tahin sauce.

Nutrition Facts

KCAL
430 kcal
CARBS
10 g
FATS
20 g
PROTEINS
45 g