Steamed Fish with Couscous
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 347 |
| pro | 29 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 45 g |
| fibre | 4 g |
| chol | 65 mg |
| sodium | 733 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 12 |
| vit A | 19 |
| vit C | 93 |
| folate | 25 |
Serve fish with a Test Kitchen favourite – nutritious Broccoli Salad (see recipe link below).
Ingredients
Preparation
Cut 4 pieces of heavy-duty or double- thickness foil 15 inches (38 cm) long. Onto centre of each, slightly overlap zucchini slices; top with onion and garlic. Top each with 1/4 cup (50 mL) couscous. Gather foil sides up into bowl shape.
In measuring cup, combine tomato juice, 1/2 cup (125 mL) water, half of the salt and the pepper; drizzle evenly over couscous. Sprinkle with basil. Top each with fish fillet; sprinkle with red pepper and remaining salt. Dot each with 1 tsp (5 mL) butter. Seal foil, leaving room in package for steam.
Place packets, seam side up, on grill over medium heat; close lid and cook until fish flakes easily when tested, about 15 minutes. Let stand for 5 minutes or until couscous has absorbed all liquid.
Serve with: Broccoli Salad
- Keywords : Main Course; Grill/Barbecue; Fish; Red pepper; Green pepper;
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