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Chermoula fish with pistachio couscous (low-fat)

Name: Chermoula fish with pistachio couscous (low-fat)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 180g thick white fish fillets, (such as blue-eye); 1 cup (200g) couscous; 1 cup (250ml) hot chicken stock or vegetable stock; 2 tablespoons chopped flat-leaf parsley leaves; 4.00 tablespoons chopped coriander leaves; 1 garlic clove, crushed; 2 tablespoons pistachios, chopped; 400g can chickpeas, rinsed, drained; 2 tablespoons lemon juice, plus wedges to serve; Harissa (see note), to serve; 3 garlic cloves; 1 small red onion, roughly chopped; 1/2 cup flat-leaf parsley leaves; 2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon sweet paprika; 1/2 teaspoon dried chilli flakes; 1/2 teaspoon ground turmeric; Juice of 1 lemon; 2-3 tablespoons olive oil

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Hearty comfort meets healthy eating in this delicious fish recipe. Plus it's quick to prepare and kind to your waistline.

4 x 180g thick white fish fillets, (such as blue-eye)
1 cup (200g) couscous
1 cup (250ml) hot chicken stock or vegetable stock
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped coriander leaves
1 garlic clove, crushed
2 tablespoons pistachios, chopped
400g can chickpeas, rinsed, drained
2 tablespoons lemon juice, plus wedges to serve
Harissa (see note), to serve

Chermoula

3 garlic cloves
1 small red onion, roughly chopped
2 tablespoons chopped coriander leaves
1/2 cup flat-leaf parsley leaves
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon dried chilli flakes
1/2 teaspoon ground turmeric
Juice of 1 lemon
2-3 tablespoons olive oil

Method

1.

For the chermoula, process the garlic, onion, herbs, spices and lemon juice in a food processor, gradually adding enough of the oil to form a paste. Spread the paste over the fish, then cover and refrigerate while you make the couscous.
2.

Place the couscous in a heatproof bowl and pour over the hot stock. Cover and stand for 5 minutes, then fluff the grains with a fork. Stir in the herbs, garlic, nuts, chickpeas and lemon juice. Season to taste and set aside.
3.

Preheat a barbecue or large frypan to medium-high heat. Cook the fish for 2-3 minutes each side until just cooked.
4.

Divide the couscous among serving plates, top with the fish and serve with harissa and lemon wedges.