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
-
Preheat oven to 160 C
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cut the top of the garlic bulbs and place in a roasting pan along with the cherry tomatoes.
-
roast for about 20mins
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remove roast garlic cloves from the bulb.
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boil a cup of water and add to the couscous and leave to stand for 10 mins
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Fluff couscous with a fork
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blend all ingredients and serve.