BY Ceres Organics
Ready in 40 minutes | Serves 4
4 fish fillets, lightly crumbed
2 teaspoons Organic Coconut Oil, High Heat Cooking
¼ teaspoon Paprika
¼ teaspoon Ground Cumin Seed
¼ teaspoon ground coriander seed
¼ teaspoon chilli flakes
1 can Organic Black Beans (drained)
2 tablespoons lemon juice
2 to 3 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
Natural Herb Salt (to taste)
4 soft tortillas
small bunch of salad greens
1 cup grated beetroot
½ cup radish, finely sliced
4 tablespoons crème fraîche
½ cup fresh coriander
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 and a squeeze of lemon.