I love Israeli couscous, it kinds of melt in the mouth and it is cooked like regular pasta. Here this dish has it all.
Preparation: 10mins. Cooking time: 25min
You will need one large pot or pan and a lid.
- Israeli couscous or regular couscous: 250g
- Flathead, snapper or any other white fish: 600g
- red cabbage: 1/4 cut in slices
- Green beans: 50g, cut in 3
- Tomatoes: 300g, quartered
- Capsicum: yellow 100g, cut in small bits
- Celery sticks: 3 cut in thin slices.
- Garlic: 2 cloves crsuhed
- Ginger: 1 tsp grated
- Olive oil: 1tbsp
- In a large pot cook the Israeli couscous, as per instructions, basically it is like pasta and you don’t want to overcook it. Once it is cooked, cool down under warm water, place aside but keep warm. (we are trying to use only one pot here, but you could cook the couscous at the same time in a different pot..)
- Back in the pot, place olive oil, cabbage, capsicum, ginger and stir for about 10mins on medium heat, until soft.
- add garlic, tomatoes and cook a further 5-10mins.
- Now place beans and stir on medium heat through for 5mins.
- Place fish on top of the vegetables, cover with the lid and let steam until the fish is cooked through (opaque as opposed to translucent).
- Serve at once by placing the fish on top of the couscous and veggies. Sprinkle celery slices to bring crunshiness to this dish.