recipes
Crumbed Fish with Almond & Currant Couscous
Couscous is always so easy to make and is a great accompaniment to the crumbed Southern Blue Whiting.
serves 4
10 min prep
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ingredients
| 425g packet frozen Birds Eye Southern Blue Whiting ½ cup couscous ½ cup boiling water ¼ cup currants ¼ cup slivered almonds 1 teaspoon grated lemon rind Cooked asparagus spears, for serving |
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instructions
step 1
Cook frozen Birds Eye Southern Blue Whiting following packet directions.
step 2
Place couscous into a bowl, pour over boiling water, cover and stand for 5 minutes. Fluff up grain with a fork.
step 3
Add currants, almonds and lemon rind and season with salt and cracked black pepper. Serve cooked fish on a bed of couscous and garnish with asparagus spears.
recipe tip
Canned chick peas add a nutty crunchy texture when added to the couscous.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1700kJ (405Cal) | 775kJ (185Cal) |
| Protein | 18.8g | 8.6g |
| Fat- Total | 14.5g | 6.6g |
| - Saturated | 1.5g | 0.7g |
| Omega-3 (EPA + DHA) | 110mg | 50mg |
| Carbohydrate | 48.4g | 22.1g |
| - Sugars | 6.9g | 3.2g |
| Sodium | 213mg | 97mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Crumbed Fish with Almond & Currant Couscous
Crumbed Fish with Almond & Currant Couscous
Couscous is always so easy to make and is a great accompaniment to the crumbed Southern Blue Whiting.
ingredients
425g packet frozen Birds Eye Southern Blue Whiting
½ cup couscous
½ cup boiling water
¼ cup currants
¼ cup slivered almonds
1 teaspoon grated lemon rind
Cooked asparagus spears, for serving
instructions
step 1
Cook frozen Birds Eye Southern Blue Whiting following packet directions.
step 2
Place couscous into a bowl, pour over boiling water, cover and stand for 5 minutes. Fluff up grain with a fork.
step 3
Add currants, almonds and lemon rind and season with salt and cracked black pepper. Serve cooked fish on a bed of couscous and garnish with asparagus spears.
serves 4 10 min prep recipe tip
Canned chick peas add a nutty crunchy texture when added to the couscous.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au