Crispy-skinned snapper on orange and pistachio couscous with minted yoghurt dressing

Ingredients:

• 2 x cups couscous
• 2 x Tbsp butter
• 1 x Tbsp Extra Virgin Olive Oil
• 250ml freshly squeezed orange juice  
• 1 x orange zest
• 1 x cup raisins
• 1 x cup pistachio kernels, toasted
• ½ cup slivered almonds, toasted
• ½ cup mint, chopped
• 6 snapper fillets, skin on
• Extra Virgin Olive Oil for pan frying
• Salt and pepper for seasoning

Method:

Bring the orange juice to the boil, add couscous and cook stirring for 1 minute.

Add Lupi Extra Virgin Olive Oil and remove from heat, top with a lid, set aside to steam itself.

When cooked, fluff with a fork, season with salt and pepper, add all remaining ingredients.

Score the snapper skin.

Heat a pan with additional Lupi Extra Virgin Olive Oil, add snapper skin side down first, turn, add more oil and cook the other side. Season.

To serve; place a mound of couscous on plate, top with snapper.

Serve with minted yoghurt dressing (1/2 cup plain unsweetened yoghurt, ¼ cup chopped mint and salt & pepper).

Serves 6