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Moroccan-Spiced Rockfish With Couscous Salad

Dana Sandonato
  • 45 minutes
  • Serves 2

INGREDIENTS

2

fillets of rockfish, fillets of

1 cup

Cucumber

1/4 cup

Dried apricots

1/2 cup

Flat leaf parsley

2 cloves

Garlic

2

Garlic clove, large

1 cup

Grape tomatoes

1 1/2

Lemon

9 tbsp

Mint, leaves

1/4 cup

Raisins

1/4 cup

Green olives

1 tbsp

Lemon juice, freshly squeezed

1 cup

Couscous

1/4 tsp

Cayenne

3/8 tsp

Kosher salt

1

Kosher salt

1

Kosher salt and cracked black pepper

1 tsp

Moroccan spice

1/3 cup

Olive oil, extra virgin

1/2 cup

Almonds, toasted

1/2 tsp

Cumin, ground

1 cup

Greek yogurt, plain