Spiced Fish with Lemony Couscous and Cucumber Dip

For fussier foodies, try cutting the cucumber into sticks and leaving it separate from the sour cream.

My Family Food Bag
Spiced Fish with Lemony Couscous and Cucumber Dip

This dish most recently appeared in My Family Food Bag on Sunday, January 8, 2017.


  • 400g pumpkin, peeled and diced 1.5 cm
  • 1 tablespoon olive oil
  • 1 teaspoon runny honey
  • 1 cup chicken stock
  • 1 cup couscous
  • Zest and juice of 1 lemon
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • ½ bag baby spinach leaves, roughly chopped *


  • 1 tablespoon fish spice mix
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 450g fish fillets


  • ½ cup sour cream *
  • ½ telegraph cucumber, finely diced *
  • 1 teaspoon runny honey
  • Preheat oven to 200°C. Line an oven tray with baking paper.
  • 1 Toss pumpkin with oil and honey on prepared tray and season with salt. Roast for 15–20 minutes, until soft and starting to caramelise.
  • 2 Bring chicken stock to the boil in a medium pot on high heat. Turn off heat, add couscous, lemon zest and juice, stir well and cover. Allow to sit for 5 minutes. Fluff up with a fork and stir through butter, salt and spinach leaves.
  • 3 Mix fish spice mix, flour and salt together on a plate. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Toss fish in flour/spice mixture to coat.
  • 4 In a small bowl combine sour cream, cucumber and honey together and set aside.
  • 5 When pumpkin has almost finished roasting, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish for 2–3 minutes each side, until just cooked through. Gently toss couscous mixture with roasted pumpkin in a large bowl.
  • To serve, Divide lemony couscous between plates. Top with a piece of spiced fish and a dollop of cucumber dip
  • SERVES 4-5

Nutritional Information

  • Energy: 1725 kj / 412 kcal
  • Protein: 28.9g
  • Carbohydrate: 36.9g
  • Fat: 16.2g


  • Pantry staple
  • * Shared ingredient with another recipe

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