Paprika Lime Couscous
Paprika lime couscous sits proudly on the table and provides plenty of vitamin C and beta-carotene for cell protection.
Ingredients
- 400 g yellow bell peppers (2 yellow bell peppers)
- 1 Organic Lime
- 125 g Couscous
- 250 g fresh mackerel fillets (with skin, 4 fresh mackerel fillets)
- 1 tsp germ oil
- Salt
- 0.5 bunch coriander
- Cayenne pepper
- black pepper
Instructions
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1.
Quarter the bell peppers, remove seeds and wash. Then cut into thin strips.
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2.
Wash the lime under hot water, dry it, and finely grate half of its zest. Cut the lime in half and squeeze out the juice.
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3.
Add couscous, 175 ml water, lime zest and bell pepper strips to a pot, bring to a boil and stir. Simmer covered over low heat for about 6 minutes.
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4.
Meanwhile wash the mackerel fillets and pat them dry with paper towels.
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5.
Heat a grill pan and brush it with oil. Season the inside of the fillets with salt and place them in the pan (inside side down). Grill over medium heat for 3 minutes.
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6.
Flip the fillets and grill the skin side for another 3 minutes.
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7.
Wash coriander, shake off excess water and pluck the leaves. Set some aside for garnish, chop the rest.
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8.
Add chopped coriander to the couscous. Season the couscous with salt and cayenne pepper.
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9.
Drizzle 2–3 tsp lime juice over the inside of the fillets, sprinkle with black pepper and arrange the fillets on top of the couscous. Garnish with coriander leaves.
