1 fillet of white fish (I used pollock) cut into chunks
50g couscous (dry, uncooked)
1 vegetable stock cube
400ml water
4 tbsp tomato puree
parsley, chopped
50g parmesan, grated
1. Fry the fish in oil and season with salt/pepper
2. Dissolve stock cube in water and bring to the boil. Add the couscous and cook until the water is soaked up
3. Stir tomato puree into the couscous. Add the fish, parmesan and parsley and stir
4. Serve
Serves 1
