Chermoula fish skewers with vegetable couscous
1 tsp, (sweet)
Dried chilli flakes
2 clove(s), crushed
600 g, cut into 2cm pieces
2 medium, halved lengthways, thinly sliced
½ medium, cut into 1cm-thick slices
¾ cup(s), (salt-reduced), (185ml)
¾ cup(s), (150g)
1 tbs, (rind) finely chopped
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
½ cup(s), coarsely chopped
1 x 3 second spray(s)
- 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).
- 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.
- 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.