Moroccan Fish with Couscous
Ingredients
- 50 g wholemeal couscous
- 1 thawed Birds Eye Ocean Selections Fish Fillet – Moroccan
- 1 cup cauliflower cut into small florets
- ½ carrot sliced
- ¼ red onion sliced
- ½ cup canned chickpeas drained and rinsed
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons parsley roughly chopped
- ¼ cup pomegranate seeds
- ½ lemon juiced
- 1 teaspoon extra-virgin olive oil
Instructions
- Preheat the oven to 200°C, on a fan forced setting.
- Cook the couscous according to packet instructions.
- In a bowl, add the cauliflower, carrot, red onion and chick peas. Sprinkle over the cumin and cinnamon and drizzle with olive oil. Stir to coat everything, then transfer to a lined baking tray and place in oven.
- After 10 minutes, add thawed Birds Eye Fish Fillet to the tray and place the tray in the oven to cook for a further 15 minutes or until fish and vegetables are cooked.
- Once cooked, add the couscous and roast vegetables to a bowl.
- Add the parsley and pomegranate seeds to the bowl. Drizzle over the lemon juice and extra-virgin olive oil and stir to combine.
- Place the Birds Eye fish fillets on top and serve.