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Chermoula fish kebabs with couscous

Name: Chermoula fish kebabs with couscous
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 4
Ingredients: 1 small red onion, finely chopped; 3 garlic cloves, crushed; 1/3 cup flat-leaf parsley leaves; 1 teaspoon each ground coriander and paprika; 1/2 teaspoon dried chilli flakes; Pinch of saffron threads; Juice of 1 lemon; 1/3 cup (80ml) olive oil; 3 loosely packed cups coriander leaves (from 2 bunches); 800g thick skinless blue-eye fillets (or other firm white fish), cut into 3cm cubes; 2 cups (400g) couscous; 4 spring onions, finely chopped; 16 fresh bay leaves (see note); 1 red capsicum, cut into 3cm pieces; 1 yellow capsicum, cut into 3cm pieces; Plain yoghurt (optional), to serve

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1h 30m

10m

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Try our Moroccan inspired feast of spicy fish kebabs on a bed of fluffy couscous.

1 small red onion, finely chopped
3 garlic cloves, crushed
1/3 cup flat-leaf parsley leaves
1 teaspoon each ground coriander and paprika
1/2 teaspoon dried chilli flakes
Pinch of saffron threads
Juice of 1 lemon
1/3 cup (80ml) olive oil
3 loosely packed cups coriander leaves (from 2 bunches)
800g thick skinless blue-eye fillets (or other firm white fish), cut into 3cm cubes
2 cups (400g) couscous
4 spring onions, finely chopped
16 fresh bay leaves (see note)
1 red capsicum, cut into 3cm pieces
1 yellow capsicum, cut into 3cm pieces
Plain yoghurt (optional), to serve

Method

1.

Place onion, garlic, parsley, ground coriander, paprika, chilli, saffron, lemon juice, oil and 2 cups coriander leaves in a food processor with 1/2 teaspoon salt. Process to a coarse paste. Remove and set 2 tablespoons aside. Coat the fish in the remaining mixture, then cover and marinate in the fridge for 1 hour.
2.

Meanwhile, place couscous in a bowl with reserved paste. Pour 400ml boiling water over. Stir to combine. Cover loosely with a tea towel. Set aside for 10 minutes. Fluff with a fork, then stir in spring onion and remaining coriander leaves.
3.

Preheat a chargrill or barbecue to medium-high. If using bamboo skewers, soak in boiling water for 10 minutes.
4.

Thread a bay leaf onto each skewer, then alternate fi sh and capsicum. Finish each skewer with another bay leaf.
5.

Cook kebabs for 6-8 minutes, turning, until the fish is cooked through and lightly charred. Serve kebabs with the couscous and yoghurt, if desired.