Longevity Recipe

Serves 5

z 500g Crisp & Chunky Coriander & Chilli Hake Fillets
z 2 cups (500ml) couscous
z 2 cups (500ml) hot water

z 1 cup (250ml) soft apricots, chopped

z ½ cup (125ml) pistachio nuts, chopped

z ¼ cup (62,5ml) pomegranate pips

Salsa 

z 1 tsp (5ml) fresh coriander, chopped

z ½ red onion, finely chopped

z 15 rosa tomatoes, finely chopped

z 1 avocado, diced
z 2 Tbsp (30ml) olive oil
z salt to taste
z freshly ground black pepper

Prepare fish according to cooking suggestions on pack. Place the couscous with two cups of hot water and a pinch of salt in a sealed container, and leave to cook for 5 minutes. Mix with a fork and add the chopped apricots, pistachio nuts and pomegranate pips.

Season accordingly. To make the salsa, mix together the coriander, red onion, tomatoes, avocado and olive oil. Season to taste. To serve, place the fish on a bed of couscous salad and top generously with salsa.

http://longevitymag.co.za/d_recipes/crisp-chunky-coriander-chilli-hake-with-couscous-salad/