Culinary Collection

Shakshuka-Style Mahi-Mahi and Herbed Couscous

with feta and zucchini

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    12 oz. Mahi-Mahi Fillets
  • Info
    1 oz. Tomato Chipotle Butter
  • 1 Shallot
  • ¼ oz. Parsley
  • 1 Lime
  • Info
    ¾ cup Pearl Couscous
  • 2 Zucchini
  • ½ tsp. Garlic Salt
  • 5 fl. oz. Moroccan Spiced Tomato Sauce
  • Info
    1 oz. Feta Cheese Crumbles

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    607
  • Carbohydrates
    61g
  • Fat
    24g
  • Protein
    45g
  • Sodium
    1362mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare The Ingredients

    Halve lime. Cut one half into wedges and juice the other half. Stem and coarsely chop parsley. Peel and halve shallot. Slice thinly. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.

  2. 2

    Cook The Couscous

    "Once water is boiling, add couscous to pot. Remove from burner, cover, and set aside, 10 minutes. After 10 minutes, remove cover, fluff couscous with parsley and half the garlic salt, and set aside covered. While couscous cooks, prepare the vegetables.

  3. 3

    Cook The Vegetables

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Add shallot and cook 2 minutes. Add sauce, 2 tablespoons water and remaining garlic salt. Bring to a simmer. Transfer mixture to a bowl. Reserve pan; no need to wipe clean.

  4. 4

    Cook The Mahi Mahi

    Season mahi mahi with ¼ tsp salt and a pinch of pepper. In the same pan over medium heat add 1 tsp. olive oil. Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Add 1 tablespoon lime juice and butter. Bring to a simmer.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping with feta cheese. Bon appétit!

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