Spiced fish kebabs with pearl couscous salad

Cooking Fish Spiced fish kebabs with pearl couscous salad

The whole family will enjoy munching on these moreish fish skewers served with spicy pearl couscous.

Lables: Low carb Egg free Shellfish free Soy free
  1. Cook couscous in a medium saucepan of boiling salted water for 7 to 10 minutes or until tender. Refresh under cold water. Drain well. Transfer to a large bowl.
  2. Meanwhile, place fish, paprika, coriander, oregano, chilli and 1/2 the oil in a bowl. Toss to coat. Thread fish onto 8 bamboo or metal skewers.
  3. Heat 2 teaspoons remaining oil in a large frying pan over medium-high heat. Cook skewers, turning, for 6 to 8 minutes or until browned and cooked through.
  4. Meanwhile, add rocket, tomato, almonds, lemon juice and remaining oil to couscous. Toss until well combined. Season with salt and pepper. Serve skewers with couscous salad, labne and lemon wedges.

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1 1/4 cups pearl couscous
850g firm boneless white fish fillets, cut into 3cm pieces
2 tsp smoked paprika
2 tsp ground coriander
1 tsp dried oregano
1/4 tsp dried chilli flakes
1/4 cup extra virgin olive oil
1 1/2 cups baby rocket
1/2 cup chopped semi-dried tomatoes
1/3 cup slivered almonds, toasted
2 tbsp lemon juice
1/3 cup labne and lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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