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Chermoula grilled fish with couscous
Chermoula grilled fish with couscous
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enhance chermoula with robust coriander roots and stems for an elevated flavor profile.
Ingredients:
  • 1 bunch fresh coriander, with roots and stems, washed, coarsely chopped
  • 2 garlic cloves, chopped
  • 5.00 gm ground cumin
  • 3.13 gm sweet paprika
  • 1 tsp ground turmeric
  • 1/2 tsp dried chilli flakes
  • 1 lemon, rind finely grated, juiced
  • 1 small red onion, peeled
  • 4 (about 200g each) firm white fish fillets
  • 150g (3/4 cup) wholemeal couscous
  • 50g baby spinach leaves, thinly sliced
  • 250ml (1 cup) boiling water
  • 400g can chickpeas, rinsed, drained
  • 100g fire-roasted peppers, finely chopped
  • Lemon wedges, to serve
Instructions:
  • Set aside 1⁄3 cup of coriander leaves. In a food processor, blend the rest of the coriander leaves, roots, and stems with garlic, cumin, paprika, turmeric, chili, lemon zest, and a quarter of the onion until finely chopped. Slowly add 2 tablespoons of lemon juice and 1 1/2 tablespoons of oil until smooth. Season the mixture and transfer it to a bowl. Add fish fillets and coat them gently. Let it marinate for 10 minutes.
  • Finely chop the second onion while placing couscous, spinach, and the chopped onion in a heatproof bowl. Pour boiling water and the remaining oil over the mixture, then cover and let it stand for 5 minutes to absorb.
  • Fluff the cooked couscous with a fork. Combine in chickpeas, peppers, and the rest of the lemon juice. Line a baking tray with foil. Preheat the grill to 200°C and position the oven rack 5cm from the heat. Place the fish on the tray and spread any leftover chermoula paste on top. Grill for 7-9 minutes until the fish flakes easily with a fork. Slice the fish thickly before serving.
  • Spread the couscous mixture evenly onto serving plates. Place the fish on top, garnish with the reserved coriander leaves, and serve with lemon wedges on the side.

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