Quick Double Basa and Mediterranean Style Pearl Couscous
with Black Olives and Bell Pepper
Calories
:
712 kcalProtein
:
58.8g proteinTotal
:
15 minutesDifficulty
:
EasyPescatarian
High Protein
Source of Fibre
Allergens:
- Cereals containing gluten
- Wheat
- Fish
- Mustard
- Soya
- May contain traces of allergens
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
Also known as ptitim, you almost wouldn't know that pearl couscous is actually a type of grain-shaped pasta! Inspired by Mediterranean flavours with oregano and olives, this comforting bowl is topped with basa to make a balanced and delicious meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
4 unit(s)
Basa Fillets
(Contains: Fish)
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Bell Pepper
1 unit(s)
Lemon
30 grams
Black Olives
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
½ tbsp
Honey
Nutrition Values
Energy (kJ)2981 kJ
Energy (kcal)712 kcal
Fat17.5 g
of which saturates7.5 g
Carbohydrate77.7 g
of which sugars19.3 g
Dietary Fibre10.1 g
Protein58.8 g
Salt3.9 g
Trans Fat0.2 g
Potassium312.7 mg
Calcium53.7 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Tray
•Medium Saucepan
•Kettle
•Large Frying Pan
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
- Pour the boiled water into a saucepan on medium-high heat with ½ tsp salt. Simmer the pearl couscous, 14-15 mins.
- Once cooked, drain and pop back in the pan. Add a drizzle of oil and stir.
- Pat the basa dry with kitchen paper. Season with salt and pepper.
- Sprinkle over half the Mediterranean style seasoning. Lay the fish on a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.
2
- When the oven is hot, bake the fish on the middle shelf, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.
- Meanwhile, slice the bell pepper into thin strips. Halve the lemon. Roughly chop the olives.
- Heat a drizzle of oil in a frying pan on medium-high heat. Add the sliced pepper to the pan. Stir-fry, 4-5 mins.
- Add the remaining Mediterannean style seasoning to the pepper. Fry,1 min.
3
- Add the passata, veg stock paste, olives, sugar and water for the sauce (see pantry for both) to the pepper. Season with salt and pepper.
- Bring to the boil. Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Once the pearl couscous is cooked, stir it into the sauce. Add the butter (see pantry) and a generous squeeze of lemon juice.
- Once the basa is cooked, drizzle over the honey (see pantry). Squeeze over a little lemon juice.
4
- Share the pearl couscous and sauce between your bowls.
- Top with the basa fillets.
- Serve with the remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Mediterranean-style sauce and seasoning come together really well, and the olives add a pleasant depth worth trying even if you're not usually a fan.
- Suggestions: If you find the pearl couscous too heavy, consider using less of it to lighten the dish to your taste.
- Portions: Some found the dish a little light on filling power, so consider serving with extra bread or a side salad if you're particularly hungry.
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