Ingredients

1 small red onion (100g), chopped finely

1 clove garlic, crushed

2 small green zucchini (180g), sliced diagonally

125 gram cherry or grape tomatoes

1/4 cup fresh mint, coarsely chopped

1/2 cup (125ml) vegetable stock

1/2 cup (100g) couscous

320 gram firm white fish fillets

2 teaspoon sumac

1 lemon

Method

1.Spray medium frying pan with cooking oil, cook onion and garlic over heat, stirring, 1 minute. Add zucchini and tomatoes, cook, stirring occasionally, about 10 minutes or until vegetables soften. Remove from heat, stir in mint.

2.Bring stock to the boil in small saucepan, remove from heat, stir in couscous, stand 5 minutes. Stir into zucchini mixture.

3.Meanwhile, preheat grill. Sprinkle fish with sumac, grill until cooked, turning once.

4.Serve couscous topped with fish and lemon wedges.

Use any firm fish that’s in season, it’s cheaper that way. Sumac is a type of Middle Eastern spice, now available from supermarkets. The flavour is slightly tart. If you can’t find the spice, cook the fish without it.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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