A healthy dinner to start your week.


  • Roast vegetable and dukkah couscous  

  • ½ carrot, diced 1cm

  • ½ capsicum, core and seeds removed, diced 1cm

  • ¼ cup couscous

  • 2 tablespoons sultanas

  • ¼ cup boiling water

  • 1 handful baby spinach leaves

  • 1 packet dukkah

  • 1 tablespoon roughly chopped parsley 

  • Dressing

  • 2 tablespoons chopped parsley

  • Juice of ½ a lemon

  • 1 tablespoon olive oil

  • Sumac lemon pepper fish

  • 150g white fish fillets

  • 2 teaspoons sumac

  • 2 tablespoons natural yoghurt to serve


  • 1.

    Preheat oven to 200°C/180°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.

  • 2.

    Toss carrot and capsicum with a drizzle of olive oil on prepared tray. Season with salt and pepper. Bake for about 15 minutes until slightly caramelised and tender.

  • 3.

    In a small pot or heat-proof bowl, combine couscous, sultanas, boiling water and a pinch of salt. Cover with a plate, lid or cling lm and leave to absorb water for 5 minutes. Flu up grains with a fork. Finely slice spinach.

  • 4.

    When vegetables are cooked, add couscous, spinach, dukkah and parsley and toss to combine on oven tray. In a small bowl, whisk all dressing ingredients together well with a fork.

  • 5.

    Pat fish dry with paper towels and remove any remaining scales or bones. Coat lightly with sumac and season with salt. Heat a drizzle of oil in a small fry-pan on medium to high heat. Fry fish for 1–2 minutes each side, or until just cooked through.

  • 6.

    To serve, spoon roast vegetable and dukkah couscous onto a plate, top with fish, drizzle over dressing and serve a dollop of yoghurt on the side.


This recipe was supplied by My Food Bag.

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