Author
blucouscous
Category
LOW GI
Date
SEPTEMBER 16, 2019
Yields
4 Servings
Ingredients
- 1 tsp ground cumin
- 1 tsp chilli paste
- 4 medium eggs
- ½ tbsp olive oil
- 4 white fish fillets, each about 130g
- juice of 1 lemon
- 2 tbsp low-fat natural yoghurt
- 1/4 onion, chopped
- 2 medium carrots, grated
- 1 cup finely sliced cabbage
- 2 tbsp finely sliced coriander leaves
- 1 tbsp finely sliced mint leaves
- freshly ground black pepper
- 1 cup pearl couscous
- 4 lemon wedges
- 1Mix the ground cumin with the chilli paste and olive oil and rub this mixture on both sides of the fish fillets. Marinate the fish in the refrigerator for about 30 minutes.
- 2Meanwhile, in a bowl combine lemon juice, yoghurt, onion, carrot, cabbage, coriander leaves and mint leaves. Season with pepper and put aside.
- 3Bring 3 cups of water to the boil in a medium saucepan. Stir in the pearl couscous and cook for 10 minutes. Drain and cool the couscous under the tap. Stir the cold couscous with the salad.
- 4Heat a non-stick frypan and cook the fish fillets for about 3 minutes on each side.
- 5Serve the fish with the coleslaw, couscous salad and lemon wedges.
