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Sumac Fish Fillets and Couscous
Sumac Fish Fillets and Couscous

Sumac Fish Fillets and Couscous

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Cook Minutes 35 Min
Prep : 15 minutes Cook: 20 minutes
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Sumac is a dark spice and will colour this fish but adds a delicious, zesty note!

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 tbs p Eta Lite & Free Balsamic Vinaigrette
50 g feta, crumbled
Lemon wedges to serve
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How do I make it ?
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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.
Kraft Kitchen Tips!
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Substitute snapper, lemon fish or salmon fillets in place of Tarakihi.
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Replace pearl couscous with couscous if wished, following cooking instructions on the packet.
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