Couscous For People Who Hate Couscous Recipes

FISH MARINADE FOR PEOPLE WHO HATE FISH

Fish Marinade for People Who Hate Fish image

My husband and I love fish and buy it frequently. Sometimes, we end up getting a more fishy fish than we like and hate to throw it away. So, this is something we've come up with to marinate the fish with to make it totally yummy, despite the funky-fish-flavor factor. :D My step-daughter hates fish and has always refused to eat it. She tried a piece of Tilapia marinated in this and said it was honestly good. That's saying a lot if she ate it! Hope you find this as useful as we do. It's great on a nice piece of fish OR for use on that older fish you found in the freezer that you thought you'd have to throw out because it's so, shall we say, reminiscent of the sea? ;) We always bake the fish in a glass dish with the marinade poured over it. Let me know what you think.

Provided by PookeyLumLum

Categories Low Protein

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup olive oil
1 tablespoon lemon juice (you can leave this out and give each person a lemon wedge instead if you like)
3 large garlic cloves, minced
1 shallot, minced
2 teaspoons basil
1 1/2 teaspoons salt
2 teaspoons pepper
1 dash paprika

Steps:

Whisk all ingredients together and pour over whichever fish you choose. I put the fish and marinade in a Ziplock and store it in the fridge.
Leave to marinate for one hour.
Cook fish however you prefer but baking is great.

COUSCOUS FOR PEOPLE WHO HATE COUSCOUS

Couscous for People Who Hate Couscous image

My dad used to absolutely hate couscous - Until I made it for him. Highly recommended for broadening the horizons of picky eaters - Also makes a great stuffing if you add cheese.

Provided by RalMiska

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

8 -10 inches celery, finely chopped
1 small white onion, finely chopped
5 -6 mushrooms, finely chopped
2 garlic cloves, minced
1 cup couscous
1 teaspoon ground coriander
1 teaspoon ground rosemary
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground chili powder (optional)
1 cup chicken stock

Steps:

Once you have chopped your vegetables and ground your spices, place the couscous in a large bowl, and add all of the ground spices.
Using a vegetable peeler, shave some butter off the block and place in the bowl.
Bring the chicken stock to a boil, and pour it over the couscous. Don't stir it. Place a plate over the bowl to cover it, and set aside.
Melt some butter in a frypan with the garlic, and add the celery and onions. Fry until the onion starts to become soft.
Add a little more butter to the frypan, and add the mushrooms. Fry for about 2 minutes over medium heat until the mushroom is soft.
Remove the cover from the bowl of couscous, and stir it gently with a fork, being careful not to mash it.
Add the contents of the frypan, and stir it through gently.
Season with salt and pepper, if desired, and serve.

Nutrition Facts : Calories 412.6, Fat 2.7, SaturatedFat 0.6, Cholesterol 3.6, Sodium 188.9, Carbohydrate 80.4, Fiber 7.3, Sugar 4.4, Protein 16.4

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