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Photo of Chargrilled flathead with dukkah and couscous by WW

Chargrilled flathead with dukkah and couscous

Total Time
25 min
15 min
10 min
Dukkah is an Egyptian spice mixture of herbs, nuts, usually hazelnut, and spices. It goes beautifully with chicken, lamb, even over plain steamed vegies.



2 tbs


1 clove(s), crushed

Olive oil

1 tbs

Flathead, raw

600 g, (4 x 150g fillets)

Dry couscous

1 cup(s), (250g)


1 bunch(es), cut into 5cm lengths


2 medium, thinly sliced diagonally

Baby spinach

2½ cup(s), shredded

Fresh mint

cup(s), coarsely chopped

Lemon juice

1 tbs


  1. Combine the dukkah, garlic and 3 teaspoons of the oil on a shallow plate. Season with salt and pepper. Add the fish and turn to coat.
  2. Place the couscous in a large heatproof bowl. Add 1¼ cups (310ml) boiling water. Season with salt and pepper. Stir, cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
  3. Preheat a chargrill or barbecue over high heat. Place the asparagus, zucchini and remaining oil in a bowl. Toss to coat. Cook the asparagus and zucchini for 2-3 minutes or until lightly charred and just tender. Add the asparagus and zucchini to the couscous with the spinach, mint and lemon juice, and toss to coat.
  4. Cook the fish for 2 minutes each side or until lightly charred and just cooked. Serve the fish with the couscous mixture.


TIP: Dukkah is available from the spice aisle of the supermarket. Sprinkle remaining dukkah over chicken or lamb skewers before cooking. It’s also delicious sprinkled over steamed vegetables.