Spiced fish with butternut and couscous
A Summery seafood winner!
- 500 g fish (we used yellowtail), cut into bite-size pieces
- 10 ml ground cumin
- 1 to 3ml cayenne pepper
- 1 onion, sliced
- 2 celery sticks, sliced or chopped
- 1 butternut, peeled and cut into bite-size pieces
- 250 ml couscous
- 50 ml fresh coriander, plus extra to garnish
Steam the butternut or cook it in the microwave for a few minutes until almost cooked. Pour enough boiling water over the couscous to just cover. Cover the bowl and leave for 3 minutes. Fluff with a fork.
Add the butternut and fish to the pan. Sprinkle with coriander and season with salt and black pepper to taste. Add to the couscous and stir through gently. Serve warm or cold, garnished with coriander.
Text and image: Ideas
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