Israeli Couscous with Poached Fish and Vegetables

Israeli Couscous with Poached Fish and Vegetables

  • Preparation 25 min
  • Cooking 25 min
  • Servings 4

In this recipe, the semolina star gets some help from cucumbers (served warm, no less), bell peppers and tomatoes.

Featured in RICARDO Magazine (SUMMER 2017)

Categories

Ingredients

  • Couscous

  • Fish and Vegetables

    • 1 English cucumber, cut into 3 sections
    • 1 yellow bell pepper, seeded and diced
    • 6 green onions, cut into 1/2-inch (1 cm) pieces
    • 3 tbsp (40 g) butter
    • 2 cups (500 ml) chicken broth
    • 1 cup (140 g) cherry tomatoes, halved
    • 1 lb (450 g) skinless white fish fillets, cut into large pieces

Preparation

  • Couscous

  • Fish and Vegetables

Personal Note