Name: Chermoula fish kebabs with couscous
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 1
Cuisine: moroccan
Ingredients: 1 small red onion, finely chopped; 3 garlic cloves, crushed; 82.50 ml flat-leaf parsley leaves; 1 tsp ground coriander; 2.50 gm paprika; 1/2 tsp dried chilli flakes; Pinch of saffron threads; Juice of 1 lemon; 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; 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

Chermoula fish kebabs with couscous

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Prep Time:
90 minutes

Cook Time:
10 minutes

Total Time:
100 minutes

Indulge in our mouthwatering spicy fish kebabs served over fluffy couscous with a Moroccan twist.

Ingredients:

1 small red onion, finely chopped
82.50 ml flat-leaf parsley leaves
1 tsp ground coriander
2.50 gm paprika
1/2 tsp dried chilli flakes
Pinch of saffron threads
Juice of 1 lemon
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
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

Instructions:

In a food processor, combine onion, garlic, parsley, ground coriander, paprika, chili, saffron, lemon juice, oil, 2 cups coriander leaves, and 1/2 teaspoon salt. Pulse until a coarse paste forms. Reserve 2 tablespoons of the mixture. Coat the fish with the remaining paste, then refrigerate and marinate for 1 hour.
In a bowl, combine couscous and reserved paste. Pour 400ml boiling water over and stir well. Cover loosely with a tea towel and let sit for 10 minutes. Fluff with a fork and mix in spring onion and remaining coriander leaves.
Preheat a chargrill or barbecue to medium-high heat. If using bamboo skewers, soak them in boiling water for 10 minutes.
Skewer the fish and capsicum alternately with a bay leaf in between each piece, finishing each skewer with another bay leaf.
Grill the kebabs for 6-8 minutes, ensuring the fish is thoroughly cooked and has a delightful char. Enjoy the kebabs with couscous and yogurt, if desired.

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