Method:
Cost Under R95
Serves 4
Preparation Time 15 minutes
Cooking Time 10 minutes
- 30ml olive oil
- 4 x 200g portions fish
- 2 large tomatoes, cut into wedges
- 1 red onion, finely chopped
- 1 fennel bulb, finely chopped
- 1 tin chickpeas, drained and rinsed
- juice and rind of 1 lemon
- 250ml raw couscous, cooked according to package instructions
- 60ml pesto
- fresh sweet basil, for garnish
1 Heat the oil in a pan and fry the fish for two minutes on each side, until golden brown or cooked through. Season with salt and pepper and remove from heat.
2 Fry the tomatoes, onion, fennel and chickpeas with the lemon juice and rind in the same pan for a minute until warmed through. Mix through the cooked couscous and season with salt and pepper. Serve the fish on the couscous with a spoonful of pesto and add sweet-basil leaves.
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