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Fish

Cobia with Couscous & Cucumber Yogurt

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
478 calories per serving

Ingredients

> 8 oz chicken stock
> 8 oz couscous
> 3 bell peppers
> 1 cucumber
> 1 bunch fresh coriander
> 16 oz plain yogurt
> 1 red onion
> 1 spring onion
> 1 red chile
> 1 lime
> 1 tbsp olive oil
> 1 clove garlic
> 1 lb Open Blue™ cobia
> 1 tbsp Cajun spice seasoning
> salt and pepper, to taste

Steps

1
Bring the chicken stock to a boil and add couscous. Cover the pot with foil, and set aside for a couple of minutes.
2
Cut the bell peppers, chili, and red onion into small cubes. Then stir fry the vegetables in fry pan over high heat.
3
Add the juice from the lime and olive oil to the couscous, season with salt and pepper, and set aside.
4
To prepare the cucumber yogurt salad, cut the cucumber into half, remove the seeds, and slice. Mix the cucumber slices with the yogurt and garlic. Season with lime, salt and pepper.
5
Season the cobia with the Cajun spices, salt and pepper, to taste. Grill the fish on each side for about 4 minutes or until golden and the fish flakes easily. Dress with some fresh coriander leaves and olive oil.

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