Mediterranean fish & couscous

Latest comments and suggestions

• magsf

  15 June 2011

  magsf commented on this recipe

  This was voted a tasty hit in my house. I found the balsamic a bit strong in the couscous and might try reducing the quantity and adding some olive oil next time. It also turned the couscous an unappetising colour! I found the method a bit confusing. Instructions 1+2 say to use half of the lemon juice/zest, sliced chilli and basil on each fillet. Instruction 3 tells us to add the remaining lemon juice, zest and basil to the couscous, but there's none left to add. Also, there's no instruction about the chopped chilli. It was obvioulsy no hard task simply to sprinkle it over the finished dish, but usually GF recipes are very clear and easy to follow. I will make this again, though!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• magsf

  15 June 2011

  magsf rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nat.Hall

  27 June 2011

  Nat.Hall commented on this recipe

  Never before have I been so disappointed by a recipe I was so looking forward to. FAR too much lemon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nat.Hall

  27 June 2011

  Nat.Hall rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Libby0

  25 July 2011

  Libby0 rated and commented on this recipe

  

  We left out the chilli and my children really loved this. Next time I would reduce the about of vinegar!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• UrbanMan

  27 August 2011

  UrbanMan rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lesley

  28 November 2011

  Lesley rated and commented on this recipe

  

  Easy to do and nice but nothing special

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dave

  03 May 2012

  Dave rated and commented on this recipe

  

  I was never keen on couscous until I tried this. I used skinless boneless haddock fillets, very nice indeed.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1413637/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 x 125g sustainable white fish fillets (we used Pollock)
• 2 lemons , zest and juice 1, the other cut into wedges
• 1 red chilli , half sliced, half finely chopped
• small bunch basil , shredded
• 200g cherry tomatoes
• 100g couscous
• 2 tbsp balsamic vinegar
• ½ cucumber , diced
• 2 tbsp pitted black olives , halved

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 2 x 125g sustainable white fish fillets (we used Pollock)
• 2 lemons , zest and juice 1, the other cut into wedges
• 1 red chilli , half sliced, half finely chopped
• small bunch basil , shredded
• 200g cherry tomatoes
• 100g couscous
• 2 tbsp balsamic vinegar
• ½ cucumber , diced
• 2 tbsp pitted black olives , halved

PER SERVING

263 kcalories, protein 26g, carbohydrate 34g, fat 4 g, saturated fat 1g, fibre 2g, sugar 9g, salt 0.52 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.