A delightful blend of middle eastern flavours and seafood; cinnamon, dried fruits, cumin, tumeric and tomato. Serve with couscous, flat-leaf parsley and lemon wedges and you have a hearty, winter meal.
Ingredients
- 100g dried apricots
- 400g can cherry tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 2 cinnamon quills
- 600g skinless mahi mahi or swordfish fillets, cut into 2-3cm cubes
- 8 green prawns, peeled (tails intact), deveined
- 1 cup (200g) couscous
- 2 tablespoons flat-leaf parsley leaves
- 4 lemon wedges
Method
- Step 1Place apricots in a small bowl, cover with 200ml boiling water, then stand for 30 minutes to soak.
- Step 2Place tomatoes in a pan over medium heat. Add cumin, turmeric, paprika and cinnamon. Season well. Add apricots and their soaking liquid, stir to combine, then bring to the boil over medium-high heat.
- Step 3Add the fish and prawns, then simmer gently over medium heat for 5-10 minutes until the broth is soupy and the fish and prawns are cooked through.
- Step 4Meanwhile, place couscous in a bowl and cover with 1 cup (250ml) boiling water. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork and season to taste with salt and pepper.
- Step 5Divide the seafood and soup among bowls, scatter with couscous and parsley, then serve with lemon wedges.
- Diabetes friendly
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2378 kj
Energy
17g
Fat Total
4g
Saturated Fat
6g
Fibre
50g
Protein
140mg
Cholesterol
247.89mg
Sodium
14g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Brett Stevens
- Publication: Taste.com.au
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