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Morrocan Ginger Fish with Couscous

Fishfillets done with ginger, garlic and tumeric over vegtable couscous

Morrocan Ginger Fish with Couscous


800g firm White Fish Fillets, skin removed
2cm fresh Ginger, finely grated
2 Garlic Cloves, crushed
1/2 Tsp Ground Tumeric
1/2 Tsp Sweet Paprika
1/2 Tsp Ground Cumin
1 Tsp Olive Oil
1/2 Lemon Juice

2 Cups Couscous
2 Cups Boiling Water
50g Butter, chopped
1 Large Potato peeled, bolied (still firm), diced
1 Large Carrot peeled, bolied (still firm), diced
1/2 red onion, finely chopped
1/2 Cup Flat Leaf Parsley, coarsely chopped
1/2 Cup Roasted Pine Nuts
Salt and Pepper to taste


  1. Make the couscous - combine couscous, water and butter in a large bowl, cover and let stand for the liquid to be absorbed.
  2. Fluff the couscous with a fork while stirring in the remaining ingredients.
  3. Make the fish - combine garlic, ginger and spices in a large bowl, add fish and fully coat in the mixture.
  4. Heat oil in a large frying pan over a medium heat then cook the fish until golden and crisp.
  5. Place the fish on top of the couscous on a serving plate, squeeze on lemon juice, then serve.

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