Middle eastern fish with spiced couscous

Enliven your lunch, dinner or special occasion with this middle eastern inspired seafood dish. It features flaky freshwater fish sprinkled with ground spices and served on a bed of couscous.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Middle-eastern fish with spiced couscous
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 cup (200g) couscous
  • 20 gram butter
  • 1 clove garlic, crushed
  • 1 fresh long red chilli, sliced thinly
  • 3 green onions (green shallots), sliced thinly
  • 8 bream fillets, skin on
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges
  • 1 tablespoon finely chopped fresh flat-leaf parsley


Middle-eastern fish with spiced couscous
  • 1
    Microwave stock in a medium heatproof bowl on high (100%) for about 1 minute or until boiling. Sprinkle couscous over stock; stand, covered, for 5 minutes. Fluff the couscous using fork.
  • 2
    Meanwhile, heat the butter in a large non-stick frypan; cook, stirring, until fragrant. Add the couscous; cook, stirring with whisk, until grains are separate and heated through. Transfer couscous to a large bowl; cover to keep warm.
  • 3
    Pat fish dry with absorbent paper. Sprinkle both sides of fish with the combined spices and salt. Heat the oil in the same frypan; cook fish until lightly browned on both sides and just cooked through.
  • 4
    Serve the fish with the couscous and lemon wedges; sprinkle with parsley.

More From Women's Weekly Food