Couscous mediterranean style with its fish fillet


Recipe preparation
  • Rinse and slice the peppers
  • Chop the onion
  • Season the fish pieces with salt and pepper
  • In a frying pan, brown the peppers, the onion and the bay leave with 2 tablespoons of olive oil (from the sundried tomatoes) for 3 minutes
  • Add the fish and cook on a low heat for about 7 minutes. Stir from time to time
  • At the end of the cooking, add lemon juice
  • Meanwhile, prepare the Tipiak Couscous as indicated on the pack
  • Slice the sundried tomatoes
  • Brown the pine nuts in a pan
  • Mix the tomatoes with the pine nuts and the couscous
  • Serve with the fish


  • 240 g of Tipiak Couscous
  • 1 red pepper
  • 1 small onion
  • 500 g of diced fish fillets
  • 1 green pepper
  • 1 bay leave
  • 100 g of sundried tomatoes with olive oil
  • 1 lemon
  • 60 g of pine nuts
  • Salt, pepper

Used in the recipe

Products used

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