Treat yourself to spiced fish
Kumara and couscous, combined with lemon zest and juice and chopped baby spinach, makes a delicious salad.
SPICED FISH WITH LEMONY COUSCOUS AND CUCUMBER DIP
Serves 4–5 Ready in: 25 min Prep time: 15 min Cook time: 20 min Lemony kumara and couscous 500g orange or golden kumara, peeled and diced 1.5 cm 1 tablespoon olive oil 1 teaspoon runny honey 1 cup chicken stock 1 cup couscous Zest and juice of 1 lemon 1 tablespoon butter 1⁄ teaspoon salt
4 100–120g baby spinach leaves, roughly chopped Spiced fish 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 3 tablespoons flour 1⁄ teaspoon salt
2 600g skinless, boneless, white fish fillets 1 tablespoon olive oil Cucumber dip 1⁄ cup natural yoghurt or sour cream
2 1 Lebanese cucumber, finely diced 1 teaspoon runny honey Preheat oven to 200 degrees Celsius. Line an oven tray with baking paper. Toss kumara with oil and honey on prepared tray and season with salt. Roast until soft and starting to
The cucumber dip is so easy to make and adds the extra element to this dish.