FISH COOKED WITH CURRIED COUSCOUS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • olive oil cooking spray
  • 2/3 cup uncooked couscous
  • 3 green onions thinly sliced
  • 1/2 cup slivered almonds
  • 1/2 cup rasins (I used dried cherries instead)
  • 2 teaspoons curry powder
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon of salt, plus more for seasoning if you need it (I didn't)
  • 1 and 1/2 cups of chicken broth divided in half (=3/4 cup)
  • Four 6 ounce Cod or Salmon fillets OR 1 and 1/2 pounds of shrimp or scallops (I used wild caught frozen salmon that I let thaw in the cooler)
  • 1/4 cup of butter sliced into pieces

Directions

  • Suggestions for camping: measure out the ingredients before you leave for camping and take only those to save room. You can mix the dry ingredients ahead of time also and store in a container or zip-top bag. I also recommend washing veggies at home before you leave.
  • Directions:
  • Mix the CousCous, green onion, almond slivers, rasins or cherries, curry powder, cayenne, and salt in a small bowl or pot until well combined. Stir in half (3/4 cup) the chicken broth.
  • Prepare 4 squares of aluminum foil by spraying with cooking oil. Place one quarter of the couscous mixture on each sheet of foil, top with one fish fillet and butter, and sprinkle with salt.
  • Fold up the sides of the foil leaving the top end open and pour one-quarter of the remaining chicken broth into each packet. Double fold the top and sides of each packet, leaving a bit of room for heat and steam to circulate inside. Grill the packets over the fire for about 15 minutes, until the fish is cooked through and couscous is tender. Serve immediately. (I turned them over about 1/2 way through cooking and they turned out great)
  • I served with Best Ever Veggie Kebabs. It was the perfect amount of food.
  • To make at home in the kitchen:
  • Preheat oven to 400 degrees F
  • Prepare the couscous as directed above and spread into the bottom of an oiled glass baking dish large enough to hold the fish in a single layer. Lay the seafood or fish on top of the couscous, top with butter, sprinkle with salt, and pour remaining broth over the top. Cover the dish with foil and bake about 15 minutes until the fish is cooked through.

Notes

Categories: Fish 

Author Credit: Campfire Cuisine- Gourmet Recipes For the Great Outdoors by Robin Donovan

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