Prep Time: 8 mins
Cook Time: 6 mins
Serves: 8
Quick Vegetarian, Vegan recipe
Healthy Grilled Fish with Salsa Recipe
Ingredients
- 1 1/2 cups reduced-salt vegetable stock
- 2 tsp ground cumin or curry powder
- 1 1/2 cups couscous, uncooked
- 1 x 400 g can no-added-salt chickpeas, drained
- 3 tomatoes, finely diced
- 1/4 cup parsley, chopped
- 2 spring onions (including green tops), sliced
- rind of 1 lemon or orange, grated
- 2 oranges, juiced
- 1 tsp olive oil
Method
- Bring stock to the boil and add cumin.
- Remove from heat and mix in couscous.
- Cover and allow to stand for 5 minutes until stock is absorbed.
- Mix in remaining ingredients.
- Serve warm or cold.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Nutrition Information
| per serving | per 100g | |
| Energy | 808 kJ | 408 kJ |
| 193 Cal | 98 Cal | |
| Protein | 7.7 g | 3.9 g |
| Fat, total | 1.6 g | 0.8 g |
| — saturated | 0.2 g | 0.1 g |
| Carbohydrate | 33.8 g | 17.1 g |
| — sugars | 4.6 g | 2.3 g |
| Sodium | 210 mg | 106 mg |
| Fibre | 4.6 g | 2.4 g |
The Better Health Channel – Live Lighter – for full details
https://livelighter.com.au/recipe/392/grilled-fish-with-salsa
Please check the recipe if you have any allergies.
