Chermoula-Spiced Dory, Halloumi & Veggie Couscous
with Lemony Garlic Dip & Almonds
It’s fresh, flavourful and a fan-favourite especially with chermoula spices and a fluffy (another ‘f’ word) couscous, it’s a fish dish we can all become fans of. Zest it up with a garlic dip for fragrance (OK, that’s the last one) and that’s dinner finished (sorry).
We’ve replaced the green beans in this recipe with broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1
Broccoli
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Leaves
1 packet
Halloumi
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 sachet
Chermoula Spice Blend
2
Radish
280 g
Smooth Dory Fillets
(Contains: Fish; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Trim and halve broccoli. Thinly slice cucumber into half-moons. Zest lemon to get a pinch, then slice into wedges. • Cut the halloumi into 1cm-thick slices. • In a small bowl, combine garlic dip and a squeeze of lemon juice. Set aside. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Place fish on a plate and sprinkle over chermoula spice blend on each side. Season with salt and pepper.
• Place couscous, chicken-style stock powder and lemon zest in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli until tender, 4-5 minutes. Season and transfer to the bowl with the couscous. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate. TIP: White fish is cooked through when the centre turns from translucent to white.
• Meanwhile, to the couscous, add cucumber, baby kale, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide zesty couscous salad between bowls. • Top with chermoula dory and halloumi. Garnish with toasted almonds. • Serve with lemony garlic dip and any remaining lemon wedges. Enjoy!
