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

Savor our zesty Moroccan fish kebabs atop fluffy couscous.

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. Save 2 tablespoons of the mixture for later. Coat the fish in the remaining paste, cover, and refrigerate for 1 hour to marinate.
In a bowl, combine couscous with reserved paste. Pour 400ml boiling water over it, stir well, and cover loosely with a tea towel. Let it sit for 10 minutes. Fluff with a fork, then mix in spring onion and remaining coriander leaves.
Heat up a chargrill or barbecue to medium-high. If you're using bamboo skewers, simply soak them in boiling water for 10 minutes.
Skewer the fish and capsicum alternately with a bay leaf in between each piece, ending with a bay leaf at the top of each skewer.
Grill kebabs for 6-8 minutes, flipping occasionally, until the fish is fully cooked and slightly charred. Enjoy kebabs with couscous and yogurt, if desired.

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