COOKING TIME: 15 minutes
Preheat the oven to 200°C, fan oven 180°C, gas mark 6
Put the strips of pollock into a shallow bowl and add the sesame or olive oil and lime juice. Season with salt and pepper and toss well to coat.
Put the couscous into a heatproof bowl and add the stock powder or stock cube. Pour over just enough boiling water to cover. Leave for 5 minutes to swell the couscous. Add the lime zest and chilli powder and fluff up with a fork.
Tip the couscous onto a plate. Add the pollock strips, a few at a time, turning them over to coat in the mixture. Arrange these on an oiled baking sheet. Transfer to the oven and bake for 15 minutes.
Meanwhile, make the dip by mixing together the yoghurt and coriander or mint. Serve with the pollock goujons.
Cook’s Tips: Take care that you don’t swamp the couscous with boiling water. If you prefer to measure it, you’ll need 100ml (3½floz). If you prefer, you can cook the goujons under a hot grill for 6 to 8 minutes, turning once.
• 4 fillets wild Alaska pollock, cut into thin strips
• 2 tbsp sesame or olive oil
• Zest and juice of 1 lime
• 50g (2oz) couscous
• 1 tsp vegetable stock powder (or ½ vegetable stock cube)
• ½ tsp medium chilli powder
• 150g (6oz) low fat plain yoghurt
• 2 tbsp chopped fresh coriander or mint
• Salt and freshly ground black pepper