Kabkabou-style Double Basa with Couscous
with cherry tomatoesCalories
:
593 kcalProtein
:
57.8g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Calorie Smart
High Veggie
Allergens:
- Fish
- Wheat
- Cereals containing gluten
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
480 grams
Basa Fillet
(Contains: Fish)
100 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
1 sachet(s)
Vegetable Stock
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Carrot
1 sachet(s)
Ground Cumin
30 grams
Olives
1 sachet(s)
Harissa Spice Mix
1 unit(s)
Onion
125 grams
Cherry Tomatoes
1 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2483 kJ
Energy (kcal)593 kcal
Fat8.7 g
of which saturates3 g
Carbohydrate67 g
of which sugars22.7 g
Dietary Fiber11.3 g
Protein57.8 g
Salt4.6 g
Potassium277.5 mg
Calcium23 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Trim the carrot and halve lengthways. Slice into ½ cm thick half-moons (no need to peel).
- Halve the cherry tomatoes.
- Roughly chop the olives.
2
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film.
- Leave aside for 10 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the carrot, cherry tomatoes and onion.
- Fry until tender, 5-6 mins.
- Add the garlic and cumin and fry for another 2-3 mins.
4
- Add the chopped tomatoes, harissa spice and olives to the pan.
- Season to taste with salt and pepper.
5
- Pat basa dry with kitchen paper. Chop into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Add the basa to the pan, cover and let cook over medium-low heat until the sauce has thickened and the fish is cooked through, 6-8 mins.
- Season to taste with salt, pepper and sugar.
6
- Fluff up the couscous with a fork and divide between shallow bowls.
- Top with fish and its Kabkaou-style sauce.
