Sumac Fish with Green Couscous Tabouli

Sumac Fish with Green Couscous Tabouli

Ready in minutes
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, December 2, 2018.
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Ingredients

Tabbouleh

  • 1 pack tabbouleh spice mix
  • 1¼ cups water
  • 1 pack couscous
  • 1 bunch asparagus
  • ½ bag baby spinach
  • 1 bunch parsley, chopped

Fish

  • 1 pack market fish
  • 2 Tbsp melted butter
  • 1 pack sliced almonds
  • 1 pack sumac

To Serve

  • 1 Lebanese cucumber
  • 150g yoghurt
  • ½ pack pomegranate dressing
  • 1 bunch mint, chopped

Steps

  1. Cook couscous Preheat oven to 220°C. Heat a dry, medium pot on medium heat. Cook tabbouleh spice mix for about 30 seconds, until fragrant. Add water and bring to the boil. Once boiling turn off heat, add couscous and a pinch of salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  2. Finely chop asparagus. Fold asparagus through cooked couscous and cover until ready to eat. Roughly chop spinach and finely dice cucumber. Set aside separately.
  3. Cook fish Pat fish dry and remove any remaining scales or bones. Place on a lined oven tray, season and drizzle with oil. Brush with melted butter and sprinkle with almonds and sumac. Bake for 6-8 minutes, depending on thickness or until cooked through.
  4. To finish Stir spinach and parsley through couscous. Drizzle with olive oil and vinegar and season to taste. Combine cucumber and yoghurt in a small bowl and season to taste
  5. Serve tabbouleh and fish topped with yoghurt, a drizzle of pomegranate dressing and mint.