Sumac Fish & Tahini Couscous

• Fish Fillet(600 g)
• Couscous(200 g)
• Cucumber(1)
• Tomato(2)
• Flat Leaf Parsley(15 g)
• Lemon(2)
• Tahini(4 tbsp)
• Garlic(1 clove)
• Olive oil(3 tbsp)
• Sumac(2 tsp)
• Cumin(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Pat the {Fish Fillet} dry. Finely chop the {Fresh parsley}, dice the {Cucumber} and {Tomato}, mince the {Garlic}, and zest and juice 1 {Lemon}.

   ~7 min

2. 2

   In a bowl, mix {Tahini}, the minced {Garlic}, half the lemon juice, a pinch of {Salt}, and 2 to 3 tbsp water until smooth and pourable. In a second bowl, toss the {Cucumber}, {Tomato}, chopped {Fresh parsley}, lemon zest, and 1 tbsp of the {Olive oil}.

   ~5 min

3. 3

   Put the {Couscous} in a heatproof bowl with 1/2 tsp of the {Salt}. Pour over 250ml boiling water, cover, and let it stand for 5 minutes.

   ~5 min

4. 4

   Rub the {Fish Fillet} with the remaining 2 tbsp {Olive oil}, {Sumac}, {Cumin}, remaining {Salt}, and {Black pepper}. Cook in a large pan over medium-high heat for 3 to 4 minutes per side, until lightly golden and just cooked through.

   ~8 min

5. 5

   Fluff the {Couscous} with a fork and stir through the chopped salad. Divide between plates, top with the fish, spoon over the tahini sauce, and serve with the remaining {Lemon} cut into wedges.

   ~5 min