Tired of the same old dinner routine? Craving a delicious, healthy, and easy meal that won't keep you chained to the stove all evening? Then look no further! This vibrant fish and couscous recipe is the perfect solution for busy weeknights. It's packed with flavor, incredibly nutritious, and comes together in under 30 minutes. This recipe is perfect for those seeking quick dinner ideas and healthy meals, while also showcasing the joys of homemade cooking. It's one of those delicious dishes that’s both impressive and effortless.
Ingredients:
- 1 pound firm white fish fillets (cod, halibut, or tilapia work well)
- 1 cup couscous
- 1 ½ cups vegetable broth (or chicken broth for richer flavor)
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and halved
- ¼ cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions:
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Prepare the Couscous: Bring the vegetable broth to a boil in a saucepan. Stir in the couscous, cover, remove from heat, and let it sit for 5 minutes, or until all the liquid is absorbed. Fluff with a fork.
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Sauté the Vegetables: While the couscous is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
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Cook the Fish: Add the fish fillets to the skillet. Season with salt, pepper, and oregano. Cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Avoid overcooking!
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Combine and Finish: Add the halved cherry tomatoes and Kalamata olives to the skillet with the cooked fish. Cook for 2-3 minutes, allowing the tomatoes to soften slightly.
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Serve: Gently stir in the cooked couscous, fresh parsley, and lemon juice. Season with additional salt and pepper to taste. Serve immediately and enjoy!
Tips for the Best Fish and Couscous:
- Don't overcook the fish: Overcooked fish is dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
- Fresh herbs make a difference: Using fresh parsley brightens the dish considerably. If fresh parsley isn't available, you can substitute 1 teaspoon of dried parsley.
- Adjust the seasonings to your liking: Feel free to experiment with different herbs and spices. A pinch of red pepper flakes adds a nice kick.
Variations:
- Add vegetables: Feel free to add other vegetables like zucchini, bell peppers, or spinach.
- Use different fish: Salmon, sea bass, or mahi-mahi would also be delicious in this recipe.
- Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicier dish.
- Lemon zest: Adding a little lemon zest to the couscous adds extra zing.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-40g
This easy fish and couscous recipe is a fantastic example of healthy eating that doesn't compromise on flavor. It’s a perfect example of quick dinner ideas and a testament to the ease and satisfaction of homemade cooking. Enjoy this delicious and nutritious meal!