Spiced fish with lemon pistachio couscous

This recipe is high in protein with a rich source of good fats from the fish and nuts.

  • 20 mins cooking
  • Serves 4
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Lemon pistachio couscous
  • 1 cup (200g) couscous
  • 2 teaspoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 3/4 cup (180ml) boiling water
  • 2 teaspoon olive oil
  • 1 small red onion, chopped finely
  • 1 clove garlic, crushed
  • 1/2 cup (70g) shelled pistachios, toasted, chopped coarsely
  • 1/2 cup firmly packed fresh mint leaves
Spiced fish with lemon pistachio couscous
  • 1 tablespoon plain flour
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 8 bream fillets
  • 1 tablespoon olive oil
  • lemon wedges, to serve
  • steamed vegetables, to serve


Spiced fish with lemon pistachio couscous
  • 1
    To make lemon pistachio couscous, combine couscous, lemon rind, juice and the boiling water in a medium heatproof bowl. Cover; stand for 3-5 minutes or until liquid is absorbed, fluffing with a fork occasionally. Meanwhile, heat the oil in a small saucepan, add onion and garlic, and cook over medium heat until onion softens. Stir onion mixture, pistachios and mint through couscous. Set aside.
  • 2
    Combine flour and spices in a medium bowl. Rub spice mixture all over fish.
  • 3
    Heat half the oil in a large non-stick frying pan. Cook the fish until browned on both sides and just cooked through.
  • 4
    Serve fish immediately with lemon pistachio couscous, lemon wedges and steamed vegetables.