LEMON AND HERB FISH AND ASPARAGUS COUS COUS

Category
Yields1 Serving

 2 cups cous cous
 2 cups boiling water
 50g sundried tomatoes chopped
 1 x 170g punnet asparagus
 2 tsp Robertson’s lemon and herb seasoning
 Salt and pepper to taste
 1` tin corn kernels drained
 1 box Frys fish fillets, cubed and deep fried
 2 tsp chopped parsley
 2 avos, peeled and cubed

Method

Ingredients
1

Place the couscous, sundried tomatoes, asparagus, lemon and herb seasoning, a dash of salt and pepper and boiling water in a bowl. Stir, cover and leave to stand for 3 minutes.

2

Open the bowl, fluff up with a fork and stir until light and fluffy.

3

Add your corn kernels, deep-fried fish cubes and chopped parsley and mix well.

4

Place in a serving bowl or platter and top with cubed avo.

Ingredients

 2 cups cous cous
 2 cups boiling water
 50g sundried tomatoes chopped
 1 x 170g punnet asparagus
 2 tsp Robertson’s lemon and herb seasoning
 Salt and pepper to taste
 1` tin corn kernels drained
 1 box Frys fish fillets, cubed and deep fried
 2 tsp chopped parsley
 2 avos, peeled and cubed

Directions

Ingredients
1

Place the couscous, sundried tomatoes, asparagus, lemon and herb seasoning, a dash of salt and pepper and boiling water in a bowl. Stir, cover and leave to stand for 3 minutes.

2

Open the bowl, fluff up with a fork and stir until light and fluffy.

3

Add your corn kernels, deep-fried fish cubes and chopped parsley and mix well.

4

Place in a serving bowl or platter and top with cubed avo.

LEMON AND HERB FISH AND ASPARAGUS COUS COUS

More Recipes

shares