Meals and Courses

Seabass with Herb and Olive Israeli Couscous

cook 10 mins
Tags: Quick eats
  • 50 ml (2 fl oz) dry white wine
  • 300 g (10 oz) Israeli couscous
  • 350 ml (12 fl oz) hot vegetable stock
  • 4 seabass fillets
  • 2 tablespoons extra virgin olive oil
  • 50 g (2 oz) pitted black olives
  • 1 ready-roasted red pepper, sliced
  • handful of chopped basil
  • handful of chopped parsley
  • salt and pepper
  • Pour the wine into a shallow flameproof casserole dish and boil for 1 minute. Add the couscous and stock and stir well, then arrange the fish on top. Cover and leave to cook gently for 8 minutes until the fish and couscous are cooked through.
  • Transfer the fish to warmed plates, stir the remaining ingredients into the couscous, season to taste and serve with the fish.
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