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Preserved Lemon, Pine Nuts, Couscous and Fish Fillets
  • Fish Fillets, steamed or baked (see options in store - Tarakihi, Gurnard, Salmon, etc)
  • 2 cups Couscous
  • 2 cups Vegetable Stock
  • 2 tablespoons Butter
  • Olive Oil
  • 1 cup Onions, finely chopped
  • 2 cloves Garlic, chopped
  • 1 cup pine nuts, toasted
  • 1 Tbsp Preserved Lemons, finely chopped 
  • 2 Tbsp fresh Parsley Leaves, finely chopped 
  • 2 Tbsp fresh Mint, finely chopped (optional)
  • Salt & Pepper

In a large pot heat the vegetable stock till very hot and add the couscous. Cover and take the pot off the element and let sit until all of the liquid has soaked into the couscous, about 5 minutes. 
In a small saute pan, melt the butter over a medium heat and add a slosh of olive oil. Add the onions and garlic. Season with salt and pepper. Saute for 1 minute. 
Stir the onions, garlic, pine nuts, preserved lemons, 1/2 parsley and mint into the couscous.
 
Place steamed or baked fish on the couscous and sprinkle with parsley and serve.