Serves
2
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 270g packet frozen Birds Eye Snapper - Original Crumb
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- 1 tomato, deseeded and chopped
- ¼ cup each finely chopped fresh mint and parsley
- ½ small red onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Lemon wedges, for garnish
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Method
STEP 1Cook frozen Birds Eye Fish following packet directions.
STEP 2
Meanwhile, cook frozen Birds Eye Veggie Rice following microwave packet directions. Remove excess moisture from veggie rice and spread on a tray to cool.
STEP 3
Combine tomato, herbs and onion with cooled veggie rice. Combine oil and lemon juice to make a dressing. Season to taste and pour over tabbouleh.
STEP 4
Serve cooked fish with tabbouleh and garnish with lemon wedges.
Tips
For a Middle Eastern influence, add ¼ cup Greek style yoghurt and ½ teaspoon each of ground cumin and crushed garlic to the dressing.
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