> Seafood Recipes> Moroccan-Spiced Fish and Couscous
Moroccan-Spiced Fish and Couscous

Description: The Moroccan spices, fresh orange and yogurt give a nice lift to simple fish and couscous. You’ll be amazed at the nice texture and flavour you get by cooking the couscous in the milk. Serve some sautéed greens or a leafy green salad to complete the meal.




Ingredients

1 tsp (5 mL) ground cumin
1/8 tsp (.5 mL) ground cinnamon
1/8 tsp (.5 mL) cayenne pepper
Salt
2 tsp (10 mL) grated orange zest
1/4 cup (60 mL) plain yogurt
4 skinless white fish fillets, such as haddock (about 1 lb/500 g total)
1 tbsp (15 mL) butter
1 onion, chopped
2 cloves garlic, minced
1 cup (250 mL) frozen green peas or chopped green beans, thawed
2 cups (500 mL) milk
1 cup (250 mL) whole wheat couscous
2 oranges, peeled and sliced

Preparation:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

In a small bowl, combine cumin, cinnamon, cayenne, 1/4 tsp (1 mL) salt and orange zest. Transfer half to another bowl and stir in yogurt.

Pat fish fillets dry; cut into 4 equal portions, if necessary. Place on prepared baking sheet; spread evenly with yogurt mixture. Bake in preheated oven for about 10 minutes or until fish flakes easily with a fork.

Meanwhile, in a medium saucepan, melt butter over medium heat. Sauté onion for 3 minutes or until starting to soften. Add garlic, remaining spice mixture and 1/4 tsp (1 mL) salt; sauté for 2 minutes or until onion is softened. Stir in peas or green beans. Pour in milk; bring to a simmer, stirring often. Stir in couscous. Remove from heat, cover and let stand for 5 to 10 minutes or until liquid is absorbed.

Fluff couscous with a fork. Spoon onto plates and top with fish and garnish with orange slices.

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