Chermoula fish kebabs with couscous

Recipes / Fish

Try our Moroccan inspired feast of spicy fish kebabs on a bed of fluffy couscous.

Recipe «Chermoula fish kebabs with couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small red onion, finely chopped, 3 garlic cloves, crushed, 1/3 cup flat-leaf parsley leaves, 1 tsp each ground coriander and paprika, 1/2 tsp dried chilli flakes , Pinch of saffron threads, Juice of 1 lemon, 1/3 cup olive oil , 3 loosely packed cups coriander leaves, 800g thick skinless blue-eye fillets , cut into 3cm cubes, 2 cups couscous, 4 spring onions, finely chopped, 16 fresh bay leaves, 1 red capsicum, cut into 3cm pieces, 1 yellow capsicum, cut into 3cm pieces, Plain yoghurt , to serve.

Ingredients:

  • 1 small red onion, finely chopped 
  • 3 garlic cloves, crushed 
  • 1/3 cup flat-leaf parsley leaves 
  • 1 tsp each ground coriander and paprika 
  • 1/2 tsp dried chilli flakes 
  • Pinch of saffron threads 
  • Juice of 1 lemon 
  • 1/3 cup olive oil 
  • 3 loosely packed cups coriander leaves 
  • 800g thick skinless blue-eye fillets , cut into 3cm cubes 
  • 2 cups couscous 
  • 4 spring onions, finely chopped 
  • 16 fresh bay leaves 
  • 1 red capsicum, cut into 3cm pieces 
  • 1 yellow capsicum, cut into 3cm pieces 
  • Plain yoghurt , to serve 

Instructions

  1. Place onion, garlic, parsley, ground coriander, paprika, chilli, saffron, lemon juice, oil and 2 cups coriander leaves in a food processor with 1/2 teaspoon salt. Process to a coarse paste. Remove and set 2 tablespoons aside. Coat the fish in the remaining mixture, then cover and marinate in the fridge for 1 hour.
  2. Meanwhile, place couscous in a bowl with reserved paste. Pour 400ml boiling water over. Stir to combine. Cover loosely with a tea towel. Set aside for 10 minutes. Fluff with a fork, then stir in spring onion and remaining coriander leaves.
  3. Preheat a chargrill or barbecue to medium-high. If using bamboo skewers, soak in boiling water for 10 minutes.
  4. Thread a bay leaf onto each skewer, then alternate fi sh and capsicum. Finish each skewer with another bay leaf.
  5. Cook kebabs for 6-8 minutes, turning, until the fish is cooked through and lightly charred. Serve kebabs with the couscous and yoghurt, if desired.