Ingredients
- 200 gTipiak Organic Wholewheat couscous
- 4fish fillets (salmon or monkfish)
- 100 mlolive oil
- 1onion, chopped
- 4carrots, sliced
- 2sweet potatoes, sliced
- 1 stickcelery, chopped
- 1/2lemon, sliced
- 250 gcanned chickpeas
- 1/2 bunchcoriander, chopped
- 1/2 bunchparsley, chopped
- 1 TbspRas el Hanout spice
- 1 tspcumin
- To tastesalt and pepper
- 2 litreswater
Method
Brown the onion, herbs and spices in the olive oil for 5 minutes.
Add the vegetables, chickpeas and lemon slices, then pour in the water.
Bring to the boil, then cook over a low heat for 45 minutes.
Cook the fish in this broth for 12 to 15 minutes. Season if necessary.
Prepare the couscous as directed on the box.
Serve the fish with the vegetables and the couscous.
