Total time30 minutes
Israeli couscous is actually tiny balls of pasta. In the test kitchen, we discovered that if you toast it first, you get better results.
- 1⁄2 cup canola oil
- 1 cup Israeli couscous
- 2 cups water
- 1⁄2 carrot, peeled and finely diced
- 1⁄2 stalk celery
- finely diced 1⁄2 cup hazelnuts toasted* and chopped
- 4 tbsp bought herb dressing
- 1⁄4 cup chopped parsley
- Salt and pepper to season 1⁄4 cup flour 4 hapuka fillets (180g each)
- 1⁄4 mango
- finely diced 1 spring onion
- finely sliced Juice of 1 lime
- 1⁄2 tsp fresh chilli, finely
- chopped (optional)
1. Heat the oil on a medium heat in a heavy based pot. Add the couscous and cook until it just turns a darker brown colour, approximately 3 minutes. 2. Drain off the oil and reserve for cooking the fish. 3. Add the water to the couscous and bring to the boil. Cook for 2 minutes. Add the carrot and celery and cook for another 3 minutes. Turn off the heat and allow the couscous and
vegetables to cool in the pot for 15 to 20 minutes. 4. Drain any leftover liquid from the couscous and place in a bowl with the hazelnuts, herb dressing and parsley. Mix gently and season. Set aside. 5. Heat the reserved oil in a frying pan and lightly dust the hapuka in flour. Fry for 3 minutes only on each side.
6. To make the mango salsa, simply combine all the ingredients together. 7. Serve fish with the couscous salad and the mango salsa.
* To toast the hazelnuts, bake in a 180oC oven on a baking tray for 5 to 7 minutes.