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.
Serving guide
Choose your portion size.
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 chopped 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 & 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 chopped 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 & 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 chopped 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 & 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 chopped 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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R105.80
for 4 servings · R26.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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Fresh Pineapple Chunks needs 160 gLarge Bananas Min 950 g 950 g at R44.99 · 17% of packR7.58
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- NOMU Cajun Rub
- The Sauce Queen Smokey BBQ Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for BBQ Hake & Cajun Couscous?
The preparation time for BBQ Hake & Cajun Couscous with pineapple & cucumber is between 20 and 40 minutes.
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.
How many servings does BBQ Hake & Cajun Couscous provide?
4 servings
What are the main ingredients in BBQ Hake & Cajun Couscous?
Bell Pepper, Chickpeas, Coconut Flakes, Couscous, Cucumber, Fish, Line-caught Hake Fillets, NOMU Cajun Rub, Pea, Pineapple Pieces, The Sauce Queen Smokey BBQ Sauce
What is the nutritional information of BBQ Hake & Cajun Couscous?
Calories: 762, Carbs: 102 grams, Fat: grams, Protein: 43.8 grams, Sugar: 39.3 grams, Salt: 1053 grams
How do I prepare BBQ Hake & Cajun Couscous?
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 chopped pineapple, the diced cucumber, and seasoning. 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. 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. DELICIOUS & NUTRITIOUS: Make a bed of the loaded couscous. Top with the BBQ fish, and all the sauce. Scatter over the toasted coconut flakes.
What should be prepared from my kitchen to make BBQ Hake & Cajun Couscous?
Bell Pepper, Chickpeas, Coconut Flakes, Couscous, Cucumber, Fish, Line-caught Hake Fillets, NOMU Cajun Rub, Pea, Pineapple Pieces, The Sauce Queen Smokey BBQ Sauce
How many calories does BBQ Hake & Cajun Couscous have?
762 calories
How much fat content does BBQ Hake & Cajun Couscous have?
grams