Quick Middle Eastern White Fish & Zesty Couscous Salad
with Lemony Garlic Dip & Almonds
- Fish
- Gluten(Wheat)
- Almond
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
It’s fresh, flavourful, and a fan-favourite especially with Middle Eastern seasoning 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 (okay, that’s the last one) and that’s dinner finished (sorry). *This recipe is under 650kcal per serving.* *Unfortunately, this week’s radish was in short supply, so we’ve replaced it with cucumber. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 bag
green beans
1
cucumber
½
lemon
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
gemfish fillets
(Contains: Fish; )
1 sachet
Middle Eastern Seasoning
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains: Almond; )
1 bag
baby kale
Not included in your delivery
olive oil
¾ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Trim and halve green beans. Thinly slice cucumber into half-moons. 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. • Discard any liquid from gemfish fillets packaging. Slice fish in half crossways to get 1 piece per person. • Place fish on a plate and sprinkle over Middle Eastern seasoning 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 small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans 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.
• 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 Middle Eastern white fish. Garnish with toasted almonds. • Serve with lemony garlic dip and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many reviewers praised the dish's delicious flavours, with the lemony garlic dip receiving special mention as a great complement.
- Ease of prep: Customers found this recipe quick and straightforward to prepare, making it a convenient option for weeknight dinners.
- Suggestions: Consider swapping kale for another leafy green if you find its texture doesn't suit the dish.
- Portions: Some found the greens portion generous; adjust quantities to your preference to reduce potential waste.
