Moroccan-style Fish with Couscous, Chickpeas & Green Olives

Photography by John Paul Urizar

Give your brain an omega-3 boost from tasty spiced fish. If you're watching your weight, finances and the clock, this fish meal is ideal - it's low-fat, under budget and on the table in less than half an hour.

Serves: 4 people

Time to cook: 25 minutes

Ingredients

• 190g (1 cup) couscous
• 250ml (1 cup) boiling water
• 2 tsp olive oil
• 1 small brown onion, halved, thinly sliced
• 2 garlic cloves, crushed
• 1 tbs Woolworths Select Moroccan Seasoning
• 1 x 420g can chickpeas, rinsed, drained
• 50g (1/4 cup) green olives, pitted, sliced
• 1/4 cup shredded fresh mint
• 500g firm white fish fillets, cut into 4cm pieces
• Baby spinach leaves, to serve
• Lemon wedges, to serve
• 90g (1/3 cup) low-fat natural yoghurt

Method

• Place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
• Heat half the oil in a large non-stick frying pan over medium-low heat. Add the onion and cook, stirring, for 4 minutes or until soft. Add the garlic and half the seasoning. Cook, stirring, for 1 minute. Add the couscous, chickpeas and olives, and stir until heated through. Stir in the mint and season with salt and pepper. Transfer to a bowl and cover with foil to keep warm.
• Combine the fish and remaining seasoning in a bowl. Heat remaining oil in the frying pan over medium-high heat. Add the fish. Cook, turning, for 3-4 minutes or until just cooked through.
• Divide the spinach and couscous mixture among serving plates. Top with the fish. Serve with lemon wedges and yoghurt.

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Add Some Spice to Your Life With Moroccan Pizza

Serves: 4

Time to make: 40 minutes

High fibre, low kJ, vegetarian and high protein.

Ingredients:

• 300g pumpkin, peeled, thinly sliced
• Olive oil spray
• 4 wholemeal pita rounds
• 150g (about 8 tablespoons) reduced-fat hommous
• 3 cups button mushrooms, thinly sliced
• 120g reduced-fat feta, crumbled
• 2 teaspoons Moroccan seasoning
• 4 cups rocket leaves

Instructions:

1. Preheat oven to 200ºC. Place pumpkin slices on a baking tray lined with baking paper and spray with oil. Bake for 10–15 minutes, or until tender.
2. Place pita rounds on a baking tray lined with baking paper. Spread hommous on bases. Arrange pumpkin, mushrooms and feta on top, then sprinkle with Moroccan seasoning.
3. Bake for 10 minutes, or until vegies are golden and base is crispy. Scatter rocket leaves over pizzas before serving.

Tips:

When making your own pizzas, keep toppings healthy by using plant-based ingredients, such as vegetables, fruit, nuts or seeds. Stick to just one meat option, such as lean bacon or barbecued chicken – not both.

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