What to gather:
4 garlic cloves
1 bunch fresh cilantro
2 fresh thai chilies (or 3 jalapenos)
1 14oz can of fire roasted diced tomatoes
1 medium zucchini
1 small red onion
2 medium skinless white fish fillets (we actually used frozen cod, gasp!)
7 oz cous cous
Extra Virgin Olive Oil
Chinese 5 Spice
Fresh Ground Black Pepper
What to do:
Begin heating frying pan on MEDIUM heat.
While pan is heating:
skin & finely chop garlic
finely chop cilantro stems (reserve leaves for later)
finely chop thai chilies
Toss a VERY small amount of Olive Oil into pan, along with 1/2 garlic, chopped chilies, and cilantro stalks
Toss pan gently and fry until the garlic is golden brown *don’t burn the garlic
When garlic is golden brown add diced tomatoes, season lightly with sea salt and pepper
Simmer gently over medium heat for 5 minutes.
While its simmering, cut zucchinis into quarters and onion into wedges.
After simmering for 5 minutes, add: white fish, cover and simmer for another 5 minutes
After 5 minutes, add: onion, zucchini, remaining garlic, a dash (or two) of Chinese 5 Spice
Toss vegetables around to soften and cover lightly with the tomato mixture.
While simmering, prepare Cous Cous
What to Cous Cous:
At this point, put kettle to a boil
Put Cous Cous in bowl, pour 3/4th cup of boiling water.
Cover with plastic wrap and leave for 4 minutes.
Check fish to see if its done. Remove from heat, add a good pinch of salt and pepper.
Cut lemon in half and zest.
Remove plastic wrap from Cous Cous, squeeze in lemon and add zest and fluff Cous Cous.
Add Cous Cous to plate and top with fish, and cover with tomato vegetable ragu, add cilantro leaves on top.
Modified from Jamie Oliver’s Iphone app: 20 minute meals