Chermoula fish skewers with vegetable couscous
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Take your tastebuds on holiday with this North African-inspired dish. Fresh herbs, tangy spices and filling couscous create an exotic flavour combination
Ingredients
Ground paprika
1 tsp, (sweet)
Ground cumin
1 tsp
Dried chilli flakes
½ tsp
Garlic
2 clove(s), crushed
Olive oil
3 tsp
Ling, raw
600 g, cut into 2cm pieces
Zucchini
2 medium, halved lengthways, thinly sliced
Eggplant
½ medium, cut into 1cm-thick slices
Chicken stock
¾ cup(s), (salt-reduced), (185ml)
Dry couscous
¾ cup(s), (150g)
Preserved lemon
1 tbs, (rind) finely chopped
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Fresh mint
½ cup(s), coarsely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine paprika, cumin, chilli, garlic and oil in a medium bowl. Add f ish and toss to coat. Thread f ish onto 4 large metal or wooden skewers (see tip p65).
2
Preheat a barbecue or chargrill over medium-high heat. Lightly spray zucchini and eggplant with oil. Cook, turning, for 3–4 minutes or until golden and tender. Cook skewers, turning, for 5–6 minutes or until cooked through.
3
Meanwhile, bring stock to the boil in a small saucepan over high heat. Place couscous in a medium heatproof bowl. Add hot stock and stir to combine. Cover and set aside for 3–5 minutes or until liquid is absorbed. Scrape with a fork to separate grains. Add grilled zucchini and eggplant, preserved lemon, parsley and mint and stir to combine. Serve chermoula fish skewers with vegetable couscous.
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