Mix up with any any selection of steamed or roasted vegetables.


1 cup (250 ml) uncooked couscous

1 tbsp (15 ml) Morocan spice

Salt and milled pepper

2 tbsp (30 ml) olive oil

2 peppers diced

4 kingklip fillets


1 lemon halved

3 tbsp (45 ml) tahini paste or mayonnaise

2 tbsp (30 ml) olive oil

Salt and pepper to taste


Mix couscous, Moroccan spice and seasoning in a bowl and pour over boiling water (enough to cover the mixture).

Cover with clingfilm and let it stand for 15 m.

Heat 1 tbsp oil in a pan and saute peppers,


Fluff couscous with a fork and toss through peppers.

Season fish and pan fry in remaining oil until cooked to your liking.

Place lemon halves cut side down in the same pan and caramelise.

Squeeze liquid from lemon halves into a bowl and stir through tahini or mayo and olive oil.


Divide couscous between bowls and top with fish.

Serve with broccoli, avo and micro herbs and a drizzle of dressing.

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