Moroccan fish and cous cous parcels

Easy yet impressive, let everyone open their own parcel of fish and spiced cous cous at the table.

Serves: 4

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 200g cous cous
  • 1 tablespoon harissa paste
  • 1 teaspoon cumin seeds, crushed
  • 1 red onion, peeled and finely chopped
  • 100g raisins
  • 200g courgette, grated
  • 1 carrot, peeled and grated
  • 28g pack fresh flat leaf parsley, washed and chopped
  • 2 x 250g packs skinless and boneless river cobbler fillets
  • 1 lemon, halved (1 half sliced, the other cut into wedges)
  • 120ml low fat natural yogurt
  • 2 garlic cloves, peeled and finely chopped
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Recipe Information

Step by step guide to making Moroccan fish and cous cous parcels

  1. Put the cous cous in a bowl with the harissa paste, half the crushed cumin seeds, the red onion and raisins. Pour over 325ml boiling water, then cover with cling film and leave for 10 minutes.
  2. Fluff up with a fork and season with freshly ground black pepper.
  3. Preheat the oven to 180°C, fan 160°C, gas mark 4. Cut 4 x 50cm square pieces of baking parchment.
  4. Stir the courgette, carrot and half the parsley into the cous cous and combine thoroughly. Divide the cous cous among the parchment squares, placing it in the middle, then place a river cobbler fillet on top of each.
  5. Top with some slices of lemon and a little of the remaining parsley. Fold up the paper squares to make sealed parcels. Place on 2 baking trays and cook in the oven for 15-20 minutes.
  6. Meanwhile, in a small bowl, mix the yogurt with the remaining crushed cumin seeds, the garlic and the remaining parsley. Serve the fish parcels with the yogurt and lemon wedges on the side.

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Nutritional information for Moroccan fish and cous cous parcels

Nutritional information for Moroccan fish and cous cous parcels

Nutrition type per serving
Calories 452 kcal
Total Fat 4g
Saturated Fat 1.5g
Salt 0.65g
Sugar 24.9g

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