You won’t need to fish for complimenents from guests with this recipe, Chef! Steamed couscous is dotted with cooling cucumber, tangy tomato, refreshing mint & crispy chickpeas. Searved with a NOMU Seafood Rub-infused fish fillet, pan-seared until golden. Served with a zesty yoghurt to bring all the wonderful flavours together.
Swordfish & Greek Chickpea Salad
Swordfish & Greek Chickpea Salad
with couscous
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chickpeas
- Couscous
- Cucumber
- Fish
- Fresh Mint
- Lemony Yoghurt
- Line-caught Swordfish Fillet/s
- Line-caught Swordfish Fillets
- NOMU Seafood Rub
- Tomato/es
- Tomatoes
From your kitchen:
- Seasoning (salt & pepper)
- Paper Towel
- Water
- Cooking Spray
Couscous
Boil the kettle. Place the Couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water and a pinch of salt. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat. Lightly spray with cooking spray and season. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan.
Fish
Return the pan to medium-high heat. Pat the swordfish dry with paper towel, coat with the NOMU rub, seasoning and lightly spray with cooking spray. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet).
JUST BEFORE SERVING
In a bowl with the Couscous, add the cucumber, the tomato, the mint, the Chickpeas and seasoning.
DINNER IS READY
Bowl up the loaded Couscous salad, top with the fish and drizzle with the lemony yoghurt. Finish with a crack of black pepper and enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water and a pinch of salt. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat. Lightly spray with cooking spray and season. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan.
Fish
Return the pan to medium-high heat. Pat the swordfish dry with paper towel, coat with the NOMU rub, seasoning and lightly spray with cooking spray. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet).
JUST BEFORE SERVING
In a bowl with the Couscous, add the cucumber, the tomato, the mint, the Chickpeas and seasoning.
DINNER IS READY
Bowl up the loaded Couscous salad, top with the fish and drizzle with the lemony yoghurt. Finish with a crack of black pepper and enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml [200ml]|#7DA0D7 of boiling water and a pinch of salt. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat. Lightly spray with cooking spray and season. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan.
Fish
Return the pan to medium-high heat. Pat the swordfish dry with paper towel, coat with the NOMU rub, seasoning and lightly spray with cooking spray. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet).
JUST BEFORE SERVING
In a bowl with the Couscous, add the cucumber, the tomato, the mint, the Chickpeas and seasoning.
DINNER IS READY
Bowl up the loaded Couscous salad, top with the fish and drizzle with the lemony yoghurt. Finish with a crack of black pepper and enjoy, Chef!
Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml [200ml]|#7DA0D7 of boiling water and a pinch of salt. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat. Lightly spray with cooking spray and season. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan.
Fish
Return the pan to medium-high heat. Pat the swordfish dry with paper towel, coat with the NOMU rub, seasoning and lightly spray with cooking spray. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet).
JUST BEFORE SERVING
In a bowl with the Couscous, add the cucumber, the tomato, the mint, the Chickpeas and seasoning.
DINNER IS READY
Bowl up the loaded Couscous salad, top with the fish and drizzle with the lemony yoghurt. Finish with a crack of black pepper and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Swordfish & Greek Chickpea Salad?
The preparation time for Swordfish & Greek Chickpea Salad with couscous is between 20 and 35 minutes.
What is the total time required to make Swordfish & Greek Chickpea Salad with couscous?
The total time required to make Swordfish & Greek Chickpea Salad with couscous is between 35 and 50 minutes.
How many servings does Swordfish & Greek Chickpea Salad provide?
4 servings
What are the main ingredients in Swordfish & Greek Chickpea Salad?
Chickpeas, Couscous, Cucumber, Fish, Fresh Mint, Lemony Yoghurt, Line-caught Swordfish Fillet/s, Line-caught Swordfish Fillets, NOMU Seafood Rub, Tomato/es, Tomatoes
What is the nutritional information of Swordfish & Greek Chickpea Salad?
Calories: 478, Carbs: 38 grams, Fat: grams, Protein: 42.6 grams, Sugar: 8 grams, Salt: 305 grams
How do I prepare Swordfish & Greek Chickpea Salad?
DINNER IS READY: Bowl up the loaded couscous salad, top with the fish and drizzle with the lemony yoghurt. Finish with a crack of black pepper and enjoy, Chef! JUST BEFORE SERVING: In a bowl with the couscous, add the cucumber, the tomato, the mint, the chickpeas and seasoning. FISH: Return the pan to medium-high heat. Pat the swordfish dry with paper towel, coat with the NOMU rub, seasoning and lightly spray with cooking spray. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat. Lightly spray with cooking spray and season. When hot, toast the chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water and a pinch of salt. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Swordfish & Greek Chickpea Salad?
Chickpeas, Couscous, Cucumber, Fish, Fresh Mint, Lemony Yoghurt, Line-caught Swordfish Fillet/s, Line-caught Swordfish Fillets, NOMU Seafood Rub, Tomato/es, Tomatoes
How many calories does Swordfish & Greek Chickpea Salad have?
478 calories
How much fat content does Swordfish & Greek Chickpea Salad have?
grams
Woolies Products in this dish
