Moroccan Fish with Couscous

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Servings 1


  • 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


  • 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.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.