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

Top Tips

  • Substitute snapper, lemon fish or salmon fillets in place of Tarakihi.
  • Replace pearl couscous with couscous if wished, following cooking instructions on the packet.

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