Steamed herb fish with quick vegetable couscous

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Steamed herb fish with quick vegetable couscous

PREPARATION15 mins

COOK10 mins

SERVE25 mins

6 5 SmartPoints® value per serve

SERVES 2 SERVES 4 INGREDIENTS1 tbs 2 tbs fresh flat-leaf parsley, finely chopped1 tbs 2 tbs fresh chives, finely chopped

tsp 1 tsp finely grated lemon rind2 (360g) 4 (720g ) white fish fillets

1 brown onion, finely chopped1 garlic clove, crushed

150g 300g pumpkin, peeled, grated large 1 large zucchini, grated

cup (100g) 1 cup (200g) couscous cup (125ml) 1 cup (250ml) salt-reduced vegetable or chicken stock

1 lemon, cut into wedges, to serve

METHOD1. Line the base of a large steamer with baking paper. Add enough water to

a saucepan or wok so the level is just under the steamer and bring to a gentle simmer.

2. Combine half the parsley, half the chives and lemon rind in a small bowl. Place the fish, in single layer, in the steamer and sprinkle with the herb mixture. Steam, covered, for 6-7 minutes or until fish is just cooked through.

3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic and pumpkin and cook, stirring, for 2 minutes. Add the zucchini and cook, stirring, for 1 minute or until tender.

4. Stir in the couscous and stock. Remove from the heat, cover and set aside for 3 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Stir through the remaining herbs. Season with salt and pepper. Serve the fish with the couscous and lemon wedges.

Serving suggestion: 0 SmartPoints® values salad made of 150g baby rocket leaves and 1 thinly shaved baby fennel, drizzled with lemon juice.

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