Recipes  

Israeli Couscous with Poached Fish and Vegetables

  • Preparation 25 MIN
    Cooking 25 MIN
  • Servings 4
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In this recipe, the semolina star gets some help from cucumbers (served warm, no less), bell peppers and tomatoes.

Ingredients

Couscous

Fish and Vegetables

Preparation

Couscous

  1. In a pot over medium heat, bring the couscous and broth to a boil. Season with salt and pepper. Cover and simmer for 15 minutes. Remove from the heat and stir gently. Cover and let rest for 5 minutes. Rinse, drain and set aside.

Fish and Vegetables

  1. Using an apple corer, remove the cucumber centres. Thinly slice the cucumber with a mandoline and set aside.
  2. In a large pot over medium heat, soften the bell pepper and green onions in the butter. Add the broth and bring to a boil. Add the tomatoes and cucumber and continue cooking for 2 minutes. Add the fish and cook for 1 minute or more, depending on thickness, until cooked through. Break the fish into large flakes. Season with salt and pepper. Stir in the couscous.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.