1 ½ cups chicken stock
1 Tbsp lemon, herb and garlic seasoning mix
1 ½ cups couscous
400 g canned chickpeas, drained, rinsed
¾ cup dried fruit and nuts
½ cup chopped coriander
⅓ cup French salad dressing
4 x 180 g firm white fish fillets, skinless and boneless
lemon cut into wedges, to serve
- Combine stock and 1 tsp of the seasoning in a medium saucepan. Bring to boil. Stir in the couscous. Cover with lid. Remove from heat. Stand for 5 minutes. Fluff with a fork. Stir in the chickpeas, mixed nuts and fruit, coriander and dressing.
- Meanwhile, sprinkle remaining seasoning over both sides of the fish.
- Heat an oiled, large, non-stick frying pan over a medium to high heat. Add the fish. Cook, for about 4 to 5 minutes on each side, or until fish flakes easily. Remove.
- Serve fish with couscous and lemon wedges.