Ingredients
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2/3 cup(s) fresh flat-leaf parsley
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2/3 cup(s) fresh coriander
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3 clove(s) fresh garlic, peeled
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1 whole fresh red chilli, (banana chilli, deseeded, chopped)
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1 1/2 tbs lemon juice
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140 g low-fat natural yoghurt, (1/2 cup)
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500 g fresh barramundi, (or other firm white fish), cut into 3cm pieces
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2 1/2 cup(s) chicken stock, (625ml)
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1 small red onion, sliced
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3 tsp curry powder, (mild)
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400 g canned diced tomatoes, drained
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170 g green beans, trimmed, cut in to thirds
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1 1/2 cup(s) dry couscous, (280g)
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Instructions
- Process the parsley, coriander, 2 cloves of the garlic, chilli, juice and 2 tablespoons of the yogurt in a food processor until just combined. Place fish in a shallow dish. Add parsley mixture and turn to coat. Cover and refrigerate for 1 hour.
- Bring stock to the boil in a large saucepan. Lightly spray a medium non-stick saucepan with oil and heat over medium heat. Crush remaining garlic clove and add to the pan with the onion. Cook, stirring, for 5 minutes or until softened. Stir in curry powder and cook for 30 seconds. Add tomatoes, 1 cup of the stock and beans. Bring to the boil, then reduce heat to low and simmer for 10 minutes.
- Add fish and marinade to pan. Simmer for 5 minutes or until fish is just cooked.
- Meanwhile, place couscous and remaining boiling stock in a heatproof bowl. Stir, cover, then allow to stand for 5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Serve casserole with couscous, remaining yogurt and season with freshly ground black pepper.
- Serving suggestion: Serve with 0 ProPoints value steamed vegetables.
- Tip: To deseed a chilli, use a small, sharp knife to split it in half, then scrape out the membrane and seeds (that’s the hottest part). Wash hands well after handling.
Notes- This recipe is from one of our Weight Watchers Cookbooks. For more delicious ideas, grab a copy from our online shop
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