Moroccan-Inspired Pearl Couscous With Fish

Serves 1

Ingredients

100g canned no-added-salt diced tomatoes 1/2 tbs no-added-salt tomato paste 1/2 cups salt-reduced vegetable stock 1/2 tsp mild paprika

1/4 tsp ground turmeric 1/4 tsp ground cumin 1/4 tsp dried oregano 1/3 cups pearl couscous 2/3 tbs extra virgin olive oil 160g firm white fish fillets, skin on 1/2 bunches broccolini, trimmed, trimmed 1/4 cup Greek-style yoghurt

Method

Step 1

Bring tomatoes, paste, stock, paprika, turmeric, cumin and oregano to the boil in a medium saucepan over medium-high heat. Stir in couscous. Reduce heat to medium-low and simmer, covered, for 12 minutes or until couscous is tender and sauce thickens.

Step 2

Meanwhile, heat oil in a large frying pan over high heat. Add fish and cook for 3 minutes on each side or until just cooked through. Season.

Step 3

Cook broccolini in a saucepan of boiling water for 2 minutes or until just tender. Drain.

Step 4

Divide couscous and broccolini on serving plate. Top with fish and serve with yoghurt, optional.