Moroccan Sea Bass and Tri-Color Pearl Couscous

Delight your senses with this RiceSelect® Tri-Color Pearl Couscous recipe made with aromatic spices, a hint of sweetness and topped with garnish for that extra touch.

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Serves
4
Total Time
40
Prep Time
10
Cook Time
30

Ingredients

  • null 1 cups RiceSelect® Tri-Color Pearl Couscous
  • null 1 tbsp cinnamon
  • null 1 tbsp turmeric
  • null 1 tbsp cumin
  • null ½ tbsp salt
  • null ½ tsp cayenne
  • null 4 (8oz) sea bass fillets, skin removed and deboned
  • null 4 tbsp honey
  • null ¼ cup pine nuts, toasted
  • null ⅓ cup golden raisins
  • null ¼ cup fresh parsley, chopped
  • null 2 tbsp fresh lemon juice
  • null 1 tbsp olive oil

Instructions

  1. Prepare couscous according to package directions.
  2. Preheat oven to 350 F. Combine cinnamon, turmeric, cumin, salt and cayenne to make a seasoning blend. Place the fish fillets on a baking sheet. Coat the fish fillets with honey, and cover with seasoning blend. Place in the oven and cook for 25 minutes.
  3. In a medium bowl, combine the couscous, pine nuts, golden raisins, fresh parsley, lemon juice and olive oil.
  4. Place the fish on top of the couscous and serve.