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Moroccan-spiced snapper with tabouli couscous
Moroccan-spiced snapper with tabouli couscous
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Prep Time:
50 minutes
Cook Time:
3 minutes
Total Time:
53 minutes
Succulent snapper paired with vibrant homemade tabouli.
Ingredients:
  • 10.00 gm ground cumin
  • 10.00 gm paprika
  • 62.50 ml fresh mint leaves, chopped
  • 2 lemons, juiced
  • 113.75 gm olive oil
  • 4 (200g each) snapper fillets, skin removed
  • 375.00 ml couscous
  • 375.00 gm boiling water
  • 1 bunch fresh flat-leaf parsley, leaves chopped
  • 1 large tomato, diced
  • 4 green onions, thinly sliced
  • Lemon wedges, to serve
Instructions:
  • In a ceramic bowl, mix together garlic, cumin, paprika, mint, 2 tablespoons of lemon juice, and 2 tablespoons of oil. Add fish and coat evenly. Refrigerate, covered, for 30 minutes.
  • In a large bowl, add couscous and cover with boiling water. Stir well and let it sit for 5 minutes until absorbed. Fluff the grains with a fork, then mix in parsley, tomato, and green onion. In a separate container, whisk 1/3 cup of oil, 2 tablespoons lemon juice, salt, and pepper. Pour this mixture over the couscous and gently combine.
  • Preheat the barbecue grill until it's nice and hot. Grill the fish for 1 1/2 to 2 minutes on each side until perfectly cooked. Remove the fish from the grill and transfer it to a plate. Cover and let it rest for 5 minutes before serving.
  • Break the fish into 5cm pieces and mix them delicately with couscous. Garnish with a squeeze of fresh lemon before serving.

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