This recipe is super easy and somewhat of a deviation from the typical lemon-juice flavored seafood entree. Get ready to enjoy some unique flavors and impress your family without spending hours in the kitchen!
Moroccan Fish with Mango and Couscous
Adapted from FoodNetwork.com
Ingredients
- 1 cup whole-wheat couscous, (I used pearl. If you can’t find “pearl” just regular whole-grain couscous will work.)
- 1 lb mild white fish, fresh, wild-caught
- salt
- pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon coriander
- 1 ½ tablespoons butter
- 1 mango, ripe, peeled and diced*
- ½ cup cilantro, chopped + extra for garnish
- 2 teaspoons lime juice, freshly squeezed
- ¼ teaspoon salt
Instructions
- Cook couscous according to package directions. The "pearl" version usually takes about 8 - 10 minutes to cook.
- In a small bowl combine the cumin, chili powder, coriander and a pinch of salt & pepper. Evenly rub the spice mixture on all sides of the fish and set aside (in the fridge if you’d like).
- Peel, core and dice the mango. We use a mango corer at our house. Chop the cilantro into small pieces. Put the mango, cilantro, and lime juice together in a medium-sized bowl and set aside.
- Heat the butter in a large sauté pan over medium heat. Add the seasoned fish to the pan and cook on both sides until it’s white all the way through. For thinner pieces this might only take a few minutes.
- Once the couscous is done transfer it to the bowl with the mango, cilantro, and lime. Add ¼ teaspoon salt and mix together thoroughly.
- Divide the couscous mixture evenly among plates. Top with pieces of fish and extra pieces of cilantro.
Serve warm with a salad or vegetable on the side and enjoy!
Recipe Notes
*We use this mango corer at our house
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Moroccan Fish with Mango and Couscous
Amount Per Serving
Calories 284
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 189mg8%
Potassium 89mg3%
Carbohydrates 56g19%
Fiber 6g25%
Sugar 7g8%
Protein 9g18%
Vitamin A 785IU16%
Vitamin C 16.3mg20%
Calcium 30mg3%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Green Eggs {and Ham}Other Posts You Might Like
This looks fantastic! I have been on the hunt for more tasty fish recipes for Lent, and this one definitely looks like a winner. I love whole wheat israeli couscous – just fantastic! :)
Any suggestions for real food replacement for the butter? I can’t do dairy. Perhaps organic coconut oil?
Coconut or olive oil would work great!
Where do you buy the whole wheat pearl couscous? I prefer pearl, but have never seen a whole grain option.
I got ours at Earth Fare…it was a small little plastic box-type package.
If you live in an area that has a Kroger close by you can try there-I bought some of the quick variety couscous but they also had the whole wheat variety that takes longer to cook also.
The recipe looks delicious. Just discovered your blog. I’m looking forward to reading more about your real food journey.
Do you have a brand recommendation for whole grain pearl cous cous. I’m looking at brands that don’t say pearl, but are visibly different looking. Is it just a texture difference, or more than that?
It’s basically the same thing just bigger pieces…the brand I found is “Rice Select” from Earth Fare.
This was delicious! Thanks for a simple yet satisfying dinner.
Made this tonight and…um…WOW. LOVED IT!!! I feel like I’m eating in a restaurant (aside from the mess I made in my kitchen)…OUTSTANDING!!!!!!!
Do you have any suggestions if you cannot buy fresh fish? We live in a small town and the only “fresh” fish here is previously frozen, farm raised talapia or salmon??? And I feel like frozen fish is always mushy. I’d love any pointers you might have! Thanks!
If my choices were fresh/farm raised or frozen/wild caught I would go with the frozen stuff. I’ve purchased fresh fish here and put it in the freezer myself and it defrosts very nicely so try to find the highest quality frozen stuff you can.
Hi Steph, I was the seafood manager for a local store here where I live. The talapia that most places (here in inland Washington state anyway, and we have access to lots of fresh fish being so close to the ocean) are frozen and thawed when they arrive at the store. Talapia holds up very well when frozen so if you only have frozen choices and wish to avoid the mushy texture I would go with that. Cod. halibut and tuna also hold up very well and are very rarely mushy when thawed. Things to avoid would be dover sole, salmon, swai and catfish. Hope this helps :)
Made this last night. It was wonderful,but I will add a little more chili powder next time.
I liked the fish and loved the IDEA of the couscous. It turned out incredibly bland. I’m not even sure what I would do to improve it, but it definitely needed more flavor.
Are you saying the fish or the couscous was bland? Did you follow the recipe exactly?
the fish was good. I tolerate fish, I don’t particularly like it, but I actually had 2 servings of the fish. It was the couscous that was bland. No I didn’t follow the recipe exactly, I used 2 mangoes instead of 1.
I made this for dinner last night and it was great. I used tilapia and it turned out perfect. I also added a bit more lime juice to the couscous to give it a bit more flavor. Thanks for the great recipe.
Made this last night and it was great. I wasn’t really expecting to like it, but I had fish and mangos that needed to be eaten. It was amazing! Even my super-picky three year old ate the couscous.
I made this for my family last week and they all LOVED IT!! My kids even requested it for their back to school family dinner! If you only knew how excited I was that they picked this over pizza!! I count that as a WIN in my book!!
I have a question about Trader Joe’s Whole Wheat Cous Cous. I’m having a hard time deciphering if it’s a whole grain. The ingredient is Whole Durum Wheat Semolina…..whole food or no?
Hi Casey. I think the ingredient in whole wheat pasta is whole durum wheat flour…not sure if this is similar? I’m just not familiar enough with it to say if it’s 100% whole wheat. Sorry I couldn’t be of more help. Jill
I made this for my husband and 18mth old daughter. She isn’t a fish eater, yet, but she did devour the cous cous mixture. The entire dish is delicious and will definitely make it again!
WOW! I made this for dinner last night and it was absolutely delicious! My husband was blown away! It is so easy to eat real food when it tastes this good! Thank you for all the recipes and ideas! Please keep them coming!
Made this tonight with monkfish…really good! With thin fish you might need a little more rub. Thanks for the recipe!
Was yummy. Used turbot and grilled. Added avocado to salsa – yummy!!!
Delicious! We don’t eat a lot of white fish but this recipe will definitely be used again soon.
I just stumbled upon your website yesterday. I think through a simple living blog? I made the Moroccan fish tonight and it was yummy! Thumbs up from my husband too. I used a thin white fish, already forgot the name, but it was fresh and wild caught in the US. The couscous was room temp by the time everything else was ready. Is it meant to be hot? Seemed just fine by me. Couldn’t find the pearl couscous in the grocery store so I just used regular whole wheat couscous. I do like the pearl variety when I can find it. Thanks so much for the recipe. We need to eat more fish!
Hi Cindi. Room temp for the couscous is fine. :) ~Amy
I just made this for the first time and the cous cous has a really strong flavor. I think I may have not cooked it fully. It is soft though? The directions on the package said the fry the cous cous first in oil. Then add water and simmer for 6 min. It taste like underdone pasta:(
Do you think pearl barley would be an ok subsitute? I have a bag from your mushroom soup (amazing! Even my 16month old devoured it) and I’m not sure how else to use pearl barley. Thanks!
Hi Mary. I do think pearl barley would provide a very similar taste and texture. ~Amy
I made this today and really enjoyed it! My bf did too.
Awesome! I will be making this again. Last time I didn’t have couscous, so I used what I had – Bulgar (cooked per instructions) and it was yummy!