Chermoula-Spiced Dory & 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
Flaked Almonds
(Contains: Almond; )
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 sachet
Chermoula Spice Blend
2
Radish
1 packet
Baby Leaves
280 g
Smooth Dory Fillets
(Contains: Fish; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Chop broccoli (see ingredients), including the stalk, into
small florets. Thinly slice radish. Zest lemon to get a pinch, then slice
into wedges.
• In a small bowl, combine garlic dip and a squeeze of lemon juice. Set aside.
• Remove smooth dory fillets from packaging and pat dry with paper towel.
• 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 (3/4 cup for 2 people / 11/2 cups for 4 people) 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 second
small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook
broccoli, until tender, 6-7 minutes. Season to taste and transfer to bowl
with couscous.
• Return 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 radish, baby leaves, a generous squeeze of
lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
• Divide veggie couscous between bowls.
• Top with chermoula-spiced dory. Garnish with almonds.
• Serve with lemony garlic dip and any remaining lemon wedges. Enjoy!
