Monkfish, Israeli Couscous, Sea Vegetables and Chorizo

A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.

Seafood High Protein Monkfish Chorizo Couscous

Estimated Nutrition

Calories

780.1

kcal / serving

3120.5 kcal total

Carbs

22.1g

per serving

88.2 g total

Fat

62.1g

per serving

248.6 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

squeeze

Lemon Juice

0.5

piece

Lemon

Juice only

0.5

piece

Lemon

Juice only, for sauce

GrainsCereals

100

Couscous

Israeli style

Meat

piece

Chorizo

Uncooked, halved lengthways

NutsSeeds

Roasted, chopped

Roasted, chopped

Chopped, for couscous

Chives

Chopped, for couscous

Parsley

Chopped, for sauce

Chives

Chopped, for sauce

OilsFats

Olive Oil

For the couscous

100

Olive Oil

For cooking fish and chorizo

Olive Oil

For the sauce

Seafood

480

Monkfish

Four 120g fillets

Vegetables

piece

Stones removed, roughly chopped

Method

Combine 100g couscous, 2g salt, 50ml olive oil, and 100ml water in a pan.

Bring to a boil, remove from heat, cover with cling film, and steam for 10 minutes.

Stir in lemon juice, chopped nuts, and herbs, then keep warm under cling film.

Season monkfish with salt and sear in a hot oiled pan skin-side down for 3 minutes.

Turn the fish, add lemon juice, and rest in the pan for 1 minute.

Fry chorizos cut-side down in a separate pan until cooked.

Boil sea vegetables in unsalted water for 30 seconds and drain.

Warm olive oil, herbs, olives, and lemon juice in a small pan for 2 minutes.

Plate couscous topped with monkfish and chorizo, garnish with sea vegetables, and drizzle with sauce.