- 35 min
Allergens: Fish, Gluten, Sulphite, Wheat
Preheat oven to 400°F
Chop shallots, raisins, garlic, ginger, and carrots.
In a small bowl, mix half the shallot, the red wine vinegar, the raisins and salt.
In an oven-safe pan, warm 1 tbsp of olive oil (double for 4 ppl) over medium-high heat. Add remaining shallot and cook for 3 minutes. Add garlic, ginger, turmeric, the carrots and 1/2 cup of water (double for 4 ppl.). Cook for an extra 2 minutes.
Cook the fish
Pat the fish dry, drizzle 1 tbsp of olive oil (double for 4 ppl.), salt and pepper. Cover with the Colombo spice mix. Add to the vegetable pan and bake in the oven for 20 minutes.
Cook the couscous
Bring 1.5 cups of water (double for 4 ppl.) to a boil in a small pot. Add the Israeli couscous, cover, and let simmer over low heat for 8-10 minutes stirring from time to time.
Remove from heat, mix in spinach and set aside, covered.
Add the couscous
When fish is cooked, set aside on a plate. Add the couscous to the pan and mix with the vegetables.
Chop the mint.
Add the mint to the raisin mixture with 1 Tbsp of olive oil (double for 4ppl.).
Spoon mint salsa over fish and serve with couscous salad.