Sumac fish with couscous salad

  • 30 mins cooking
  • Serves 2
  • Print


Sumac fish with couscous salad
  • 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


Sumac fish with couscous salad
  • 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.

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