Fish and couscous salad

Name: Fish and couscous salad
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Cuisine: Middle Eastern, Moroccan, African
Ingredients: 225g (80z) couscous; 1 tsp olive oil; 200g (70z) cooked green vegetables chopped; 2 fresh red chillies seeded and chopped; 4 ripe tomatoes chopped; Juice of 1 lemon or lime; Handful of fresh coriander chopped; Freshly ground black pepper to taste; 250g (90z) leftover cooked fish flaked

4 steps

Prep:3minCook:2min

A great way to use leftovers - combine fish with tasty vegetables and herbs for a quick and easy meal.

Updated at: Wed, 16 Aug 2023 20:29:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories747.9 kcal (37%)

Total Fat10 g (14%)

Carbs117 g (45%)

Sugars11.8 g (13%)

Protein47.2 g (94%)

Sodium728.5 mg (36%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

225gcouscous

1 tspolive oil

200ggreen vegetables

freshly ground black pepper

to taste

250gfish

leftover, cooked, flaked

Instructions

Step 1

Place couscous in a bowl. Pour over just enough boiling water to cover. Set aside for a few minutes to allow the couscous to absorb the water.

Step 2

Heat oil in a non-stick frying pan. Add green vegetables and chillies. Cook for 2 minutes.

Step 3

Add vegetables to the couscous with tomatoes, lemon or lime juice, coriander and black pepper. Scatter fish over the couscous and serve.

Pea and broad bean couscous

Step 4

Put equal quantities of frozen peas, frozen broad beans and dried couscous in a saucepan. Cover with boiling water and simmer for 3 minutes. Fluff up with a fork and mix in fresh mint, basil and plenty of black pepper.

View on bhf.org.uk

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