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Spiced fish kebabs with pearl couscous salad
Spiced fish kebabs with pearl couscous salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Family-friendly fish skewers with spicy pearl couscous for a delicious meal everyone will love.
Ingredients:
  • 312.50 ml pearl (Israeli) couscous
  • 850g firm boneless white fish fillets, cut into 3cm pieces
  • 5.00 gm smoked paprika
  • 2 tsp ground coriander
  • 1 tsp dried oregano
  • 1/4 tsp dried chilli flakes
  • 56.88 gm extra virgin olive oil
  • 375.00 ml baby rocket
  • 125.00 ml chopped semi-dried tomatoes
  • 82.50 ml slivered almonds, toasted
  • 42.00 gm lemon juice
  • 82.50 ml labne, to serve (see note)
  • Lemon wedges, to serve
Instructions:
  • Boil couscous in seasoned water for 7 to 10 minutes until tender. Rinse under cold water, drain, and place in a large bowl.
  • Next, combine the fish, paprika, coriander, oregano, chili, and half of the oil in a bowl. Mix well to evenly coat the fish. Thread the fish onto 8 bamboo or metal skewers.
  • In a large frying pan over medium-high heat, heat the remaining 2 teaspoons of oil. Cook the skewers, turning occasionally, for 6 to 8 minutes until they are golden brown and fully cooked.
  • Next, combine rocket, tomato, almonds, lemon juice, and the rest of the oil with the couscous. Mix thoroughly. Season with salt and pepper. Serve the skewers alongside the couscous salad, labne, and lemon wedges.

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