I love sharing quick and simple recipes, because a cook can never have too many of these up the sleeves. For me, a quick meal often features fish, because they only need little cooking to become a very heavenly meal – oh so satisfying and well appreciated after a busy day. This recipe takes very little time, though it does call for quite a few spices, which will definitely stir up the senses when the body and mind need some pick-me-up.
For two servings, you’ll need:
- 1 cup of couscous
- 1 cup of boling water
- 300g firm-fleshed fish fillets (such as garnered or monk fish), cutted into bite size
- 1 head of broccoli, cut into small florets in similar size to cutted fish
- 1 onion, diced
- 3 cloves of garlics, smashed and finely chopped
- 3 tablespoons diced dried apricot
- 5 tablespoons of cashew nuts
- 2 teaspoons turmeric powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon ground coriander
- 1/4 teaspoon dried chilli (more if you like it hot)
- quarter of a lime
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- about 1/4 cup of labneh (thick strained natural yogurt) to serve with
- Put the couscous in a pot and pour over boiling water and immediately cover with a lid and leave for 5 minutes.
- Mix the fish with turmeric and set aside.
- Use a spice grinder and grind together 2 tablespoons of cashew nuts and all the spices until combined.
- Heat 1-2 tablespoons of vegetable oil in a frying pan over medium high heat and add the onion and garlic for a minute.
- Add the spice mix to the frying pan and fry for another minute until very fragrant.
- Add the broccoli to the pan and stir until the broccoli florets are well coated in spices.
- Add about 1/3 cup water to the pan and cover with a lid for 3 minutes.
- Add the fish to the pan and fry for a minute until the fish is cooked.
- Add the tomato paste, salt, the rest of the cashew nuts, and squeeze over the lime juice. Stir and combine everything in the frying pan.
- Serve hot piled over couscous, with a good dollop of labneh on top – so simple, quick and satisfying!
*note: The same mixed ground spices (including cashew nuts) can be sprinkled over labneh drizzled with olive oil, and served as a dip – oh so addictive!