Chermoula grilled fish with couscous

Coriander roots and stems have a strong flavour which boost the flavour of the chermoula.

Recipe «Chermoula grilled fish with couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch fresh coriander, with roots and stems, washed, coarsely chopped, 2 garlic cloves, chopped, 2 tsp ground cumin, 1 1/4 tsp sweet paprika, 1 tsp ground turmeric , 1/2 tsp dried chilli flakes, 1 lemon, rind finely grated, juiced, 1 small red onion, peeled , 2 tbsp extra virgin olive oil, 4 firm white fish fillets, 150g wholemeal couscous, 50g baby spinach leaves, thinly sliced, 250ml boiling water, 400g can chickpeas, rinsed, drained, 100g fire-roasted peppers, finely chopped, Lemon wedges, to serve.

Ingredients:

• 1 bunch fresh coriander, with roots and stems, washed, coarsely chopped 
• 2 garlic cloves, chopped 
• 2 tsp ground cumin 
• 1 1/4 tsp sweet paprika 
• 1 tsp ground turmeric 
• 1/2 tsp dried chilli flakes 
• 1 lemon, rind finely grated, juiced 
• 1 small red onion, peeled 
• 2 tbsp extra virgin olive oil 
• 4 firm white fish fillets 
• 150g wholemeal couscous 
• 50g baby spinach leaves, thinly sliced 
• 250ml boiling water 
• 400g can chickpeas, rinsed, drained 
• 100g fire-roasted peppers, finely chopped 
• Lemon wedges, to serve 

Instructions

1. Reserve 1⁄3 cup coriander leaves. Process the remaining coriander leaves, roots and stems with the garlic, cumin paprika, turmeric, chilli, lemon rind and a quarter of the onion in a food processor until finely chopped. Add 2 tbs lemon juice and 1 1/2 tbs oil in a slow steady stream until smooth and combined. Season. Transfer to a bowl and add fish fillets. Gently turn to coat. Set aside for 10 minutes to marinate.
2. Meanwhile, finely chop the remaining onion. Place couscous, onion and spinach in a heatproof bowl. Pour over boiling water and remaining oil. Cover. Stand for 5 minutes or until absorbed.
3. Fluff with a fork. Stir in chickpeas, peppers and remaining lemon juice. 3 Line a baking tray with foil. Preheat grill to 200°C. Position oven rack 5cm from the heat. Place fish on the prepared tray and spread with any remaining chermoula paste. Cook, for 7-9 minutes or until the flesh flakes easily when tested with a fork. Thickly slice.
4. Divide the couscous mixture among serving plates. Top with the fish, then sprinkle with reserved coriander leaves and serve with the lemon wedges.