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.