Fish Couscous in Aromatic Spices (with Labneh)

fishCouscousI 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


  1. Put the couscous in a pot and pour over boiling water and immediately cover with a lid and leave for 5 minutes.
  2. Mix the fish with turmeric and set aside.
  3. Use a spice grinder and grind together 2 tablespoons of cashew nuts and all the spices until combined.
  4. Heat 1-2 tablespoons of vegetable oil in a frying pan over medium high heat and add the onion and garlic for a minute.
  5. Add the spice mix to the frying pan and fry for another minute until very fragrant.
  6. Add the broccoli to the pan and stir until the broccoli florets are well coated in spices.
  7. Add about 1/3 cup water to the pan and cover with a lid for 3 minutes.
  8. Add the fish to the pan and fry for a minute until the fish is cooked.
  9. 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.
  10. 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!


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