This recipe of Fish fillet with Couscous is unbelievably one of the easiest, and simplest to make. If you haven’t heard of Israeli couscous, may be its time you try one. They are little pasta shaped balls developed in Israel, hence the name.
Prepare the parsley sauce and add it to the cooked Couscous. Fry the fillet of choice, salmon fillet tastes even more delicious. Serve this with your green couscous. You can sprinkle the fillet with some herbs if you like.
Preparation time : 5 mins
Cooking time: 20 mins
Serves – 2
Pearl Israeli Couscous – 200 g or 1 1/4 cup
Skin-on fish fillet/ Salmon fillet – 225 g to 400 g (seasoned with salt and pepper)
Onion – 1 large, chopped
Olive oil – 1 tbsp
Butter – see below
Lemon – 3 tbsp
Parsley – 50 g
For the couscous:
1. Fill a saucepan with 1 cup or 1.5 cup of water. Bring it to a boil.
2. Drizzle 1 tbsp of olive oil and sprinkle 1/4 tsp salt (not to worry even if you add more salt, very less amount is absorbed by the couscous). Taste and check for salt.
3. After sprinkling salt, add the couscous. Reduce the heat to medium-low and cover the pan (meantime step 5).
4. After its cooked, pour the contents into a colander. Shake gently to remove excess water.
Fried fillet: In the Meantime (while you wait for the couscous to cook)
5. Heat a frying pan with 2-3 tbsp butter. Place the fillet with skin side down. Cook on high for 3-5 mins, change the side. Cover and cook for another 2-4 mins to retain it’s juices.
When it’s done the fish starts to flake out easily with a fork.
6. Using a blender, grind the parsley into a fine paste and add it to the couscous. Mix well.
7. If you want onions in your couscous follow this step:
Melt butter in a saucepan. Add onions and fry until translucent. Add this to couscous. Mix.
8. Add lemon. You can now serve your green couscous with fish fillet or even with Salmon.
*If you do not have a colander: Hold both hands on opposite sides. Position the lid such that there is a gap between the lid and edge of the pan that is smaller than the size of the couscous. and tilt the pan to remove excess water. Use mittens to protect from the steam.
*If your parsley comes with roots. Remove the roots. Dunk a bunch of parsley in a bowl of cold water & swish it around. Repeat once again to remove any particles of mud.
Since it’s December and only 2 days away until New Year 2017. I would like to share a few pictures of Christmas markets I had been to, during my stay in Europe. Hope you Enjoy. Happy New Year 2017 🙂