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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender, puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper. | 2. In a medium saucepan, bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir in 3 tablespoons of the parsley puree and the couscous. Cover, remove from the heat, and let sit for 5 minutes. | 3. In a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dust the flounder with the flour and shake off any excess. Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flat leaf parsley	3/4	cup		806.9352	0.0	179.5204	4.5333
scallion	2		chopped	64.0	14.68	3.66	0.38
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
cooking oil	4	tablespoons		-	-	-	-
water	2 1/4	cups		0.0	0.0	0.0	0.0
salt	1 1/4	1/4		-	-	-	-
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
couscous	1 1/3	1/3		867.3067	178.6052	29.4331	1.4763
flounder fillet	2		cut	806.9352	0.0	179.5204	4.5333
flour	1/4	cup		144.57	31.6514	2.3502	0.5609

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.