What is the total time required to make BBQ Hake & Cajun Couscous with pineapple & cucumber?

The total time required to make BBQ Hake & Cajun Couscous with pineapple & cucumber is between 35 and 50 minutes.

What are the main ingredients in BBQ Hake & Cajun Couscous?

Oil (cooking, olive & coconut), Seasoning (salt & pepper), Water, Paper Towel, Butter (optional)

What is the nutritional information of BBQ Hake & Cajun Couscous?

Calories: 735, Carbs: 95 grams, Fat: grams, Protein: 43.6 grams, Sugar: 32.2 grams, Salt: 1053 grams

How do I prepare BBQ Hake & Cajun Couscous?

DELICIOUS & NUTRITIOUS: Make a bed of the loaded couscous. Top with the BBQ fish, and all the sauce. Scatter over the toasted coconut flakes. LOADED COUSCOUS: Once the couscous has steamed, add the crispy chickpeas, the fried peppers and peas, the drained pineapple, the diced cucumber, and seasoning. BBQ HAKE: Return a pan, wiped down, over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove the pan from the heat, baste with the BBQ sauce, and season. BELL PEPPERS & PEAS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the peas. Fry until fragrant for the remaining time. Remove from the pan and set aside. CRISPY CHICKPEAS: Return the pan to medium heat with a drizzle of oil. When hot, toast the drained 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, and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). COCONUT & COUSCOUS: Boil the kettle. Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.

What should be prepared from my kitchen to make BBQ Hake & Cajun Couscous?

Oil (cooking, olive & coconut), Seasoning (salt & pepper), Water, Paper Towel, Butter (optional)

BBQ Hake & Cajun Couscous

A delish fish dish that deserves a Chef’s kiss! NOMU Cajun Rub-spiced couscous is loaded with cooling cucumber, sweet pineapple, plump peas & crispy chickpeas. Crowned with a heavenly piece of line-caught hake, coated in The Sauce Queen Smokey BBQ Sauce. Garnished with toasted coconut flakes.

BBQ Hake & Cajun Couscous

with pineapple & cucumber

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Chickpeas
Coconut Flakes
Couscous
Cucumber
Fish
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Cajun Rub
Peas
The Sauce Queen Smokey BBQ Sauce
Tinned Pineapple Pieces

From your kitchen:

Oil (cooking, olive & coconut)
Seasoning (salt & pepper)
Water
Paper Towel
Butter (optional)

Serves 1

COCONUT & COUSCOUS
Boil the kettle. Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CRISPY CHICKPEAS
Return the pan to medium heat with a drizzle of oil. When hot, toast the drained 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, and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
BELL PEPPERS & PEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the peas. Fry until fragrant for the remaining time. Remove from the pan and set aside.
BBQ HAKE
Return a pan, wiped down, over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove the pan from the heat, baste with the BBQ sauce, and season.
LOADED COUSCOUS
Once the couscous has steamed, add the crispy chickpeas, the fried peppers and peas, the drained pineapple, the diced cucumber, and seasoning.
DELICIOUS & NUTRITIOUS
Make a bed of the loaded couscous. Top with the BBQ fish, and all the sauce. Scatter over the toasted coconut flakes.

Coconut Flakes - 10g
Couscous - 75ml
Chickpeas - 60g
Bell Pepper - 1
NOMU Cajun Rub - 10ml
Peas - 40g
Line-caught Hake Fillet - 1
The Sauce Queen Smokey BBQ Sauce - 40ml
Tinned Pineapple Pieces - 30g
Cucumber - 50g

Download the Recipe

Serves 2

COCONUT & COUSCOUS
Boil the kettle. Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CRISPY CHICKPEAS
Return the pan to medium heat with a drizzle of oil. When hot, toast the drained 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, and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
BELL PEPPERS & PEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the peas. Fry until fragrant for the remaining time. Remove from the pan and set aside.
BBQ HAKE
Return a pan, wiped down, over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove the pan from the heat, baste with the BBQ sauce, and season.
LOADED COUSCOUS
Once the couscous has steamed, add the crispy chickpeas, the fried peppers and peas, the drained pineapple, the diced cucumber, and seasoning.
DELICIOUS & NUTRITIOUS
Make a bed of the loaded couscous. Top with the BBQ fish, and all the sauce. Scatter over the toasted coconut flakes.

Coconut Flakes - 20g
Couscous - 150ml
Chickpeas - 120g
Bell Pepper - 1
NOMU Cajun Rub - 20ml
Peas - 80g
Line-caught Hake Fillets - 2
The Sauce Queen Smokey BBQ Sauce - 80ml
Tinned Pineapple Pieces - 60g
Cucumber - 100g

Download the Recipe

Serves 3

COCONUT & COUSCOUS
Boil the kettle. Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CRISPY CHICKPEAS
Return the pan to medium heat with a drizzle of oil. When hot, toast the drained 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, and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
BELL PEPPERS & PEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the peas. Fry until fragrant for the remaining time. Remove from the pan and set aside.
BBQ HAKE
Return a pan, wiped down, over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove the pan from the heat, baste with the BBQ sauce, and season.
LOADED COUSCOUS
Once the couscous has steamed, add the crispy chickpeas, the fried peppers and peas, the drained pineapple, the diced cucumber, and seasoning.
DELICIOUS & NUTRITIOUS
Make a bed of the loaded couscous. Top with the BBQ fish, and all the sauce. Scatter over the toasted coconut flakes.

Coconut Flakes - 30g
Couscous - 225ml
Chickpeas - 180g
Bell Peppers - 2
NOMU Cajun Rub - 30ml
Peas - 120g
Line-caught Hake Fillets - 3
The Sauce Queen Smokey BBQ Sauce - 125ml
Tinned Pineapple Pieces - 90g
Cucumber - 150g

Download the Recipe

Serves 4

COCONUT & COUSCOUS
Boil the kettle. Place the coconut flakes in a pan (with a lid) over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CRISPY CHICKPEAS
Return the pan to medium heat with a drizzle of oil. When hot, toast the drained 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, and season. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
BELL PEPPERS & PEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper pieces until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the NOMU rub, and the peas. Fry until fragrant for the remaining time. Remove from the pan and set aside.
BBQ HAKE
Return a pan, wiped down, over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove the pan from the heat, baste with the BBQ sauce, and season.
LOADED COUSCOUS
Once the couscous has steamed, add the crispy chickpeas, the fried peppers and peas, the drained pineapple, the diced cucumber, and seasoning.
DELICIOUS & NUTRITIOUS
Make a bed of the loaded couscous. Top with the BBQ fish, and all the sauce. Scatter over the toasted coconut flakes.