Fish and couscous salad

Fish and couscous salad

Adapted from British Heart Foundation website

couscous with fish and vegetables

This is a really quick recipe and great recipe for using up leftovers. Couscous is an interesting alternate to rice or pasta and is also low in potassium and phosphate.

If you are on a low potassium restriction:

  • this would be approximately 3 portions from your fruit and vegetable exchanges but you could always leave out the tomato to reduce to only 2 portions
  • make sure you use leftover boiled vegetables

Serves 2


  • 225g (80z) couscous
  • 1 tsp olive oil
  • 200g (70z) cooked green vegetables, chopped
  • 2 fresh red chillies, seeded and chopped
  • 1 ripe tomato, chopped
  • A squeeze of lemon or lime
  • Handful of fresh coriander, chopped
  • Freshly ground black pepper, to taste
  • 250g (90z) leftover cooked fish, flaked


  1. Place couscous in a bowl. Pour over just enough boiling water to cover. Set aside for a few minutes to allow the couscous to absorb the water.
  2. Heat oil in a non-stick frying pan. Add green vegetables and chillies. Cook for 2 minutes.
  3. Add vegetables to the couscous with tomato, lemon or lime juice, coriander and black pepper. Scatter fish over the couscous and serve.
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