Grilled Fish with Couscous Salad
A light and zesty grilled fish served with a refreshing couscous salad.
⏱️ 35 min🍽️ Serves 1
🔥 420 kcal💪 35g protein🍚 38g carbs🥑 14g fat🌾 5g fibreper serving
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servings
Ingredients
- 🐟600 g white fish fillets (e.g., cod, snapper)
- 🫒2 tbsp olive oil
- 🍋1 lemon
- 🌿½ tsp dried oregano
- 🍚200 g couscous
- 🥕250 ml vegetable broth
- 🥒1 cucumber
- 🍅150 g cherry tomatoes
- 🧅½ red onion
- 🌿½ cup fresh parsley, chopped
- 🫒2 tbsp extra virgin olive oil
- 🧂 salt and black pepper, to taste
Pro tips
- Don't overcrowd the grill when cooking the fish; cook in batches if necessary to ensure even cooking and a good sear.
- For an extra layer of flavor in the couscous, add a pinch of ground cumin or coriander.
- Leftover couscous salad makes a great light lunch the next day.
Method
- 1Pat fish fillets dry with paper towels. In a shallow dish, whisk together 2 tbsp olive oil, the juice of half a lemon, oregano, salt, and pepper. Marinate the fish for 10-15 minutes.
- 2While fish marinates, prepare the couscous. Bring vegetable broth to a boil, then stir in couscous. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
- 3Dice cucumber, halve cherry tomatoes, and finely chop red onion and fresh parsley.
- 4In a large bowl, combine the fluffed couscous with the diced cucumber, cherry tomatoes, red onion, and chopped parsley. Drizzle with 2 tbsp extra virgin olive oil and the juice of the remaining half lemon. Season with salt and pepper to taste and mix well.
- 5Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates.
- 6Grill the fish fillets for 3-5 minutes per side, or until cooked through and flaky. Cooking time will vary depending on the thickness of the fish.
- 7Serve the grilled fish immediately with a generous portion of the couscous salad.