Serves 4
1 cup Ceres Organics Spelt Couscous
4 lightly crumbed fish fillets
2 tsp Ceres Organics Coconut Oil
¼ tsp each Planet Organic Spices: Paprika, Ground Cumin Seed, Coriander Seed (ground) and Chilli Flakes
1 can Ceres Organics Black Beans, drained
2 Tbsp lemon juice
2-3 Tbsp Ceres Organics Extra Virgin Olive Oil
Ceres Organics Herb Salt, to taste
4 soft tortillas
Small bunch of salad greens
1 cup grated beetroot
½ cup radish, finely sliced
1 cup avocado, cubed
4 Tbsp crème fraiche
½ cup fresh coriander
1 lemon
Cook spelt couscous according to packet instructions.
Lightly fry fish fillets in a skillet with coconut oil until golden. Set aside.
Add the spices to the couscous and gently fold in the black beans. Dress with the lemon juice and olive oil, then season with herb salt.
To serve place a tortilla on each plate, spoon over the couscous mixture and add the fish fillet. Then top with the remaining ingredients.
