Name: Sumac Fish Fillets and Couscous
Prep time: 15 min
Cook time: 20 min
Yield: Makes 4
Cuisine: Mediterranean
Ingredients: 4 x 100g Tarakihi fish fillets; 1 ½ - 2 Tbsp Gregg's Sumac Ground Blend; ¾ cup pearl couscous; ¼ cup chopped flat leaf parsley; 1 small Lebanese cucumber, quartered lengthwise and chopped; 16 cherry tomatoes, halved; 3-4 tbsp Eta Lite & Free Balsamic Vinaigrette; 50g feta, crumbled; Lemon wedges to serve

Sumac is a dark spice and will colour this fish but adds a delicious, zesty note!

My Meal Planner

My Shopping List

Email Recipe

Print Recipe

Makes 4

Prep Time 15 minutes

Cook Time 20 minutes

Easy

Ingredients

4 x 100g Tarakihi fish fillets

1 ½ - 2 Tbsp Gregg's Sumac Ground Blend

¾ cup pearl couscous

¼ cup chopped flat leaf parsley

1 small Lebanese cucumber, quartered lengthwise and chopped

16 cherry tomatoes, halved

3-4 tbsp Eta Lite & Free Balsamic Vinaigrette

50g feta, crumbled

Lemon wedges to serve

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

Shop Ingredients online

INGREDIENTS

Made with

Method

Step 1

Toss the fish fillets in Gregg's Sumac Ground Blend to coat. Place on a tray in the fridge while preparing the salad.

Step 2

Cook the pearl couscous in lightly salted boiling water for 10-12 minutes until al dente (cooked but firm to the bite). Drain and rinse in cold water. Drain again and place in a bowl. Add parsley, cucumber and cherry tomatoes. Lightly toss through Eta Lite & Free Balsamic Vinaigrette and refrigerate.

Step 3

Heat a little olive oil in a frying pan. Pan fry the fish over a medium to low heat for approx. 3-4 minutes on each side. Cooking time will depend on the thickness of the fish fillets.

Step 4

To serve spoon the salad onto a plate. Scatter over crumbled feta cheese and top with the sumac fish. Garnish with a wedge of lemon.