Moroccan Cous Cous Salad with Barramundi

Light, fresh, quick & packed with flavour – what more could you ask for!

 

Moroccan Cous Cous Salad with Barramundi

Ingredients:

  • 1/2 cup dry cous cous, rehydrated
  • 1/2 bunch parsley, chopped
  • 1/2 bunch coriander, chopped
  • 2 stalks celery, sliced thinly
  • 1 cup roast capsicum slices
  • 1 teaspoon Moroccan seasoning
  • Juice and zest of 1 lemon
  • 1/4 teaspoon chilli powder
  • 1 clove garlic, crushed
  • Drizzle olive oil
  • 2 fillets of barramundi

Method:

Combine all ingredients (except oil and fish) in a bowl, toss to combine.

Heat oil in pan over moderate to high heat. Cook fish (skin side down) for 3 minutes, turn and cook for a further 3 minutes.

Serve and enjoy!

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Simone Van Den Berg
I'm an ESSA Accredited Exercise Physiologist and DAA Accredited Practising Dietitian. I enjoy spending the weekends making healthy meals out of family favourites and I keep busy and active with my two Labradors, Ellie and Jude.

Simone Van Den Berg

I'm an ESSA Accredited Exercise Physiologist and DAA Accredited Practising Dietitian. I enjoy spending the weekends making healthy meals out of family favourites and I keep busy and active with my two Labradors, Ellie and Jude.

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