Recipes  
Israeli Couscous with Poached Fish and Vegetables
Israeli Couscous with Poached Fish and Vegetables
Open in full-screen mode

Israeli Couscous with Poached Fish and Vegetables

Preparation
25 MIN
Cooking
25 MIN
Servings
4
Share

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.

Comment

  1. I followed the recipe to the letter and I got something that resembled more of a soup. A bit too much liquid. Nevertheless, I still enjoyed this recipe.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

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