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Kabeljou with loaded lemon couscous

Kabeljou with loaded lemon couscous

Ingredients 11
Servings 4
Time 15 mins


  • For the couscous:
  • 375
    dried couscous
  • 60
    flaked almonds
  • 60
    extra-virgin olive oil
  • 5
    Dijon mustard
  • 5
  • 5
    fine lemon zest
  • 30
    freshly squeezed lemon juice
  • ½
    medium English cucumber - deseeded and diced
  • 1
    large tomato - deseeded and diced
  • ½
    chopped blend of fresh parsley, coriander and basil


20 mins

Simply drag some kabeljou fillets through seasoned flour and shake off all the excess flour.


Work on one fillet per person.


Heat a pan on high heat with 50 ml oil and 50 ml butter.


Once hot, place the fish fillets in the pan.


Only flip the fish once one side has browned sufficiently.


Crack over some pepper, sprinkle with sea salt and add a squeeze of lemon.


Grill in a pre-heated oven at 220°C for 10 mins.


Top with chopped chives.


That’s it.


Place the couscous in a bowl.


Just cover the couscous with boiling water from the kettle. (Don’t pour over too much.)


Wrap tightly with plastic wrap or a lid, and set aside for 2 mins.


Flake the couscous with a fork and allow to cool for about 20 mins.


In the meantime, toast the almonds in a dry pan (do not add oil) until crispy and golden.


Once the couscous is cool, flake it again to make sure no lumps are present.


Drizzle with the olive oil, and add the rest of the ingredients.


Stir gently.

Recipe extract from My Food, My Journey
 by Lesego Semenya.

Lesego Semenya


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