Name: Chermoula fish with pistachio couscous (low-fat)
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1
Ingredients: 4 x 180g thick white fish fillets, (such as blue-eye); 200g couscous; 250ml chicken; 40.00 ml chopped flat-leaf parsley leaves; 80.00 ml chopped coriander leaves; 1 garlic clove, crushed; 40.00 ml pistachios, chopped; 400g can chickpeas, rinsed, drained; 42.00 gm lemon juice, plus wedges to serve; Harissa (see note), to serve; 3 garlic cloves; 1 small red onion, roughly chopped; 125.00 ml flat-leaf parsley leaves; 5.00 gm ground cumin; 1/2 tsp ground coriander; 2.50 gm sweet paprika; 1/2 tsp dried chilli flakes; 1/2 tsp ground turmeric; Juice of 1 lemon; 2-54.60 gm olive oil

Chermoula fish with pistachio couscous (low-fat)

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Prep Time:
25 minutes

Cook Time:
5 minutes

Total Time:
30 minutes

Wholesome fish dish, quick and light on the calories.

Ingredients:

4 x 180g thick white fish fillets, (such as blue-eye)
200g couscous
250ml chicken
40.00 ml chopped flat-leaf parsley leaves
80.00 ml chopped coriander leaves
1 garlic clove, crushed
40.00 ml pistachios, chopped
400g can chickpeas, rinsed, drained
42.00 gm lemon juice, plus wedges to serve
Harissa (see note), to serve
3 garlic cloves
1 small red onion, roughly chopped
125.00 ml flat-leaf parsley leaves
5.00 gm ground cumin
1/2 tsp ground coriander
2.50 gm sweet paprika
1/2 tsp dried chilli flakes
1/2 tsp ground turmeric
Juice of 1 lemon
2-54.60 gm olive oil

Instructions:

Make a flavorful chermoula by blending garlic, onion, herbs, spices, and lemon juice in a food processor. Slowly pour in the oil until a thick paste forms. Smear the paste onto the fish, cover, and chill in the refrigerator while preparing the couscous.
In a heatproof bowl, add couscous and pour over hot stock. Cover and let it sit for 5 minutes. Fluff the grains with a fork, then mix in herbs, garlic, nuts, chickpeas, and lemon juice. Season to taste and set aside.
Heat up the barbecue or large frypan over medium-high heat. Cook the fish for 2-3 minutes on each side until perfectly cooked.
Plate the couscous, layer the fish on top, and garnish with harissa and lemon wedges before serving.

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