Pearl Couscous with Fish

10 minutes + 25 minutes Serves 4


  • 4 small boneless thick white fish fillets
  • 1/4 cup plain flour
  • 2 Tbsp olive oil
  • 1 large red onion, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1/4 tsp chilli flakes
  • 1 cup pearl couscous
  • 2 cups chicken stock
  • 250g punnet cherry tomatoes
  • 2 Tbsp capers, rinsed
  • 1/4 cup parsley, chopped
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1. Lightly coat fish with flour, shaking off any excess.

2. In a frying pan, heat oil over a medium heat. Cook fish for 5-6 minutes on each side until flesh flakes easily when tested with a fork.Set aside and keep warm.

3. In the same pan, sauté onion, celery and garlic for 4-5 minutes until tender.

4. Stir in cumin and chilli, then cook for 1 minute. Add couscous and stock, then bring to the boil.

5. Mix in tomatoes and capers. Cook for 2-3 minutes, then stir parsley through.

6. Spoon couscous onto a serving platter and top with fish. Serve with lemon wedges on the side.


Freeze any leftover chicken stock in ice cube trays to be used another time.


• Energy 1694Kj • Protein 29g • Total Fat 10g • Saturated Fat 2g • Carbohydrates 46g • Sugars 5g • Sodium 471mg