couscous for fish

(from Leon’s recipe box)

Made at Jac’s Xmas
Great on a large serving tray, topped with fresh fish

Ingredients

  • 1 cup couscous
  • punnet of cherry tomatoes - sliced in half
  • 2 garlic bulbs
  • 1/2 lemon
  • 100g olives, sliced
  • 1/3 cup of chopped parsley
  • 1/4 cup of mint
  • cracked pepper

Directions

  1. Preheat oven to 160 C

  2. cut the top of the garlic bulbs and place in a roasting pan along with the cherry tomatoes.

  3. roast for about 20mins

  4. remove roast garlic cloves from the bulb.

  5. boil a cup of water and add to the couscous and leave to stand for 10 mins

  6. Fluff couscous with a fork

  7. blend all ingredients and serve.

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