Quick & Easy Fish Couscous
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Prep: 5 mins
Cook: 15 mins
Our cherry tomato passata makes a delicious sauce for flaky fillets of whiting, cooked with organic veg and herbs, and served on a bed of wholewheat couscous.
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513 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 celery stick
  • 150g wholewheat couscous
  • 2 garlic cloves
  • A handful of flat leaf parsley
  • 330ml cherry tomato passata
  • 2 whiting fillets
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml boiling water
You'll need
  • Deep frying pan or wok with a lid
  • Measuring jug
  • Baking tray (optional)
Step by step this way
  • 1.

    Peel and finely chop the onion. Trim the dry ends off the celery, then finely chop it to match the onion. Put a deep frying pan or wok on a medium heat and add 1 tbsp olive oil. Add the chopped veg and a pinch of salt and pepper. Fry, stirring, for 5-6 mins, till the veg start to look glossy.

  • 2.

    While the veg fry, fill your kettle and boil it. Tip the couscous into a heatproof bowl and pour in 300ml boiling water from the kettle. Stir to mix, then cover the bowl with a plate and set aside for 10 mins to soak. The couscous will absorb the water and become tender.

  • 3.

    Peel and crush or grate the garlic. Finely chop the parsley stalks (keep the leaves for later). Stir the garlic and parsley stalks into the veg. Cook, stirring, for 1 min.

  • 4.

    Pour the cherry tomato passata into the pan and add 100ml boiling water. Stir to mix, pop a lid on the pan (or use a baking tray if you don't have a lid) and simmer for 5 mins to thicken the sauce a little. Taste and add a pinch of salt or pepper if you think it needs it.

  • 5.

    Carefully add the whiting fillets to the tomato sauce, skin-side down. Put the lid back on and simmer for 4-5 mins till the whiting is cooked – it will be white, opaque and will flake easily when pressed with a fork.

  • 6.

    Fluff the couscous with a fork and divide between 2 warm plates or bowls. Spoon the sauce and fish over the top. Scatter over the flat leaf parsley leaves and serve.

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