- Prep Time:10 mins
- Cook Time:20 mins
Hoki with Spiced Couscous
It’s always handy to have a tried and true fish recipe at the ready. With this dish, the flavours come at you from all angles, from the sweet burst of pomegranate seeds and the nuttiness of the chick peas, to the zest of the lemon and the tang of the yoghurt. Pull this one out around Easter or when entertaining guests.
Original recipe by Simply Great Meals | 23.2.16
+1 1 CAN (400g) EDGELL CHICK PEAS
- 700g frozen Birds Eye Ocean Selections Hoki Fillets
- 1 cup couscous
- 1 cup boiling water
- 2 tablespoons olive oil
- ½ Lebanese cucumber, finely chopped
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped coriander leaves
- ½ cup pomegranate seeds
- Finely grated zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons olive oil, extra
- 1 tablespoon Moroccan seasoning
- 1 tablespoon oil, for cooking
- 1 cup Greek style yoghurt
- 1 tablespoon honey
Remove 4 frozen Birds Eye Ocean Selections Hoki Fillets and thaw following packet directions.
Combine couscous, boiling water and 1 tablespoon of the oil in a bowl and cover with cling wrap. Stand for 10 minutes. Fluff with a fork and cool to room temperature. Toss cucumber, herbs, pomegranate seeds, lemon zest, lemon juice and the remaining tablespoon of oil through the couscous to make a salad.
ADD DRAINED EDGELL CHICK PEAS TO SALAD.
Sprinkle fish fillets with Moroccan seasoning on both sides. Heat extra oil a non stick frying pan over medium low heat and cook fish fillets for 8 minutes, turning half way, ensuring fish is cooked all the way through.
Smear yoghurt on serving plates and top with couscous salad and cooked fish fillets. Drizzle with honey. Serve immediately.
Pat dry fish fillets with paper towel before cooking.
Healthy Tip: Make this dish even better by adding more vegetables like cherry tomatoes and mushrooms.