eCook Meal
Swordfish & Greek Chickpea Salad
with couscous
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R107.23
for 4 servings · R26.81 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Couscous needs 120 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Lemony Yoghurt
- Line-caught Swordfish Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 25 and 40 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 Fillets, NOMU Seafood Rub, Tomato, Tomato/es
What is the nutritional information of Swordfish & Greek Chickpea Salad?
Calories: 469, Carbs: 37 grams, Fat: grams, Protein: 41.5 grams, Sugar: 7 grams, Salt: 301 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 Fillets, NOMU Seafood Rub, Tomato, Tomato/es
How many calories does Swordfish & Greek Chickpea Salad have?
469 calories
How much fat content does Swordfish & Greek Chickpea Salad have?
grams