A healthy dinner to start your week.
Preheat oven to 200°C/180°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
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.
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.
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.
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.
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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