Spiced White Fish & Veggie Israeli Couscous
with Honey Baby Carrots & Chargrilled Capsicum Mayo
Fish is one of those dinnertime dishes that demands attention, so set the mood with a fluffy couscous, sweet baby rainbow carrots and the fancy plates. Fall into a five-star atmosphere with chargrilled capsicum relish served with your fish, it’s worth it.
This recipe is under 650kcal per serving.
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 bag
Baby Rainbow Carrots
½
lime
1 bag
green beans
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
John Dory Fillets
(Contains: Fish; )
1 sachet
Middle Eastern Seasoning
1 packet
Israeli couscous
(Contains: Gluten; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways). • Place on a lined oven tray. Drizzle with olive oil and the honey, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• Meanwhile, zest lime to get a pinch, then slice into wedges. Trim green beans and cut into thirds. Roughly chop roasted hazelnuts. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Season to taste and set aside. • Discard any liquid from John dory fillets packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine fish, Middle Eastern seasoning, a pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Season and transfer to a bowl.
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil and vegetable stock powder. Stir to combine.
• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil and vegetable stock powder. Stir to combine.
• Divide Israeli couscous between plates. Top with spiced white fish and honey-roasted baby carrots. • Top with chargrilled capsicum mayonnaise. • Garnish with roasted hazelnuts and serve with any remaining lime wedges. Enjoy!
