EASY (15 - 20 minutes)
BYO Ingredients & Utensils
200ml boiling water
3 tsp olive oil
1 tbs mayonnaise
medium frypan
Instructions
1. Prep ingredients
Finely chop the cucumber. Finely chop the onion. Put the onion in a bowl, cover with cold water and set aside. Crumble 1 stock cube* into a heatproof jug, add 200ml boiling water and stir to dissolve.
2. Soak couscous
Put the couscous in a large heatproof bowl, add 1 tsp olive oil, pour over the stock and cover with a plate. Stand for 5 mins or until the liquid is absorbed. Season with salt and pepper, then fluff the couscous with a fork.
3. Make mayo dressing
Meanwhile, put half the Turkish seasoning, 1 tbs mayonnaise and 1 tsp water in a bowl and stir to combine.
4. Pan-fry fish
Combine the remaining Turkish seasoning and 2 tsp olive oil in a large bowl. Add the fish and turn to coat. Heat a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (to test the fish, flake with a fork; if it comes apart easily, it's cooked). Remove from the pan.
5. Serve up
Drain the onion. Add the onion and cucumber to the couscous and stir to combine. Divide the couscous salad among bowls and top with the fish. Drizzle with the mayo dressing and enjoy!
6. Did you know?
Although it looks like a grain, couscous is actually a type of pasta made from semolina flour and water. North African in origin, couscous means 'well rolled', named for the traditional way of making it – the semolina was sprinkled with water and then rolled by hand into tiny balls.