Course Main Dishes
Prep. Time 15 mins
Cooking Time 15 mins
Yields 4 Servings
The Moroccan spices, fresh orange and yogurt give a nice lift to simple fish and couscous. You’ll be amazed at the nice texture and flavour you get by cooking the couscous in the milk. Serve some sautéed greens or a leafy green salad to complete the meal.
1 tsp (5 mL) ground cumin
1/8 tsp (.5 mL) ground cinnamon
1/8 tsp (.5 mL) cayenne pepper
2 tsp (10 mL) grated orange zest
1/4 cup (60 mL) plain yogurt
4 skinless white fish fillets, such as haddock (about 1 lb/500 g total)
1 tbsp (15 mL) butter
1 onion, chopped
2 cloves garlic, minced
1 cup (250 mL) frozen green peas or chopped green beans, thawed
2 cups (500 mL) milk
1 cup (250 mL) whole wheat couscous
2 oranges, peeled and sliced
Preheat panggangan to 425°F (220°C). Line a baking sheet with parchment paper or foil.
In a small bowl, combine cumin, cinnamon, cayenne, 1/4 tsp (1 mL) salt and orange zest. Transfer half to another bowl and stir in yogurt.
Pat fish fillets dry; cut into 4 equal portions, if necessary. Place on prepared baking sheet; spread evenly with yogurt mixture. Bake in preheated panggangan for about 10 minutes or until fish flakes easily with a fork.
Meanwhile, in a medium saucepan, melt butter over medium heat. Sauté onion for 3 minutes or until starting to soften. Add garlic, remaining spice mixture and 1/4 tsp (1 mL) salt; sauté for 2 minutes or until onion is softened. Stir in peas or green beans. Pour in milk; bring to a simmer, stirring often. Stir in couscous. Remove from heat, cover and let stand for 5 to 10 minutes or until liquid is absorbed.
Fluff couscous with a fork. Spoon onto plates and top with fish and garnish with orange slices.
If you prefer to use fresh peas or green beans instead of thawed frozen vegetables, add them to the saucepan with 1/4 cup (60 mL) water and boil for 3 minutes before adding the milk.