Chermoula fish with pistachio couscous (low-fat)

Cooking Fish Chermoula fish with pistachio couscous (low-fat)

Hearty comfort meets healthy eating in this delicious fish recipe. Plus its quick to prepare and kind to your waistline.

Lables: Low carb Low fat Low sugar Lower gi Egg free Lactose free Milk free Shellfish free
  1. For the chermoula, process the garlic, onion, herbs, spices and lemon juice in a food processor, gradually adding enough of the oil to form a paste. Spread the paste over the fish, then cover and refrigerate while you make the couscous.
  2. Place the couscous in a heatproof bowl and pour over the hot stock. Cover and stand for 5 minutes, then fluff the grains with a fork. Stir in the herbs, garlic, nuts, chickpeas and lemon juice. Season to taste and set aside.
  3. Preheat a barbecue or large frypan to medium-high heat. Cook the fish for 2-3 minutes each side until just cooked.
  4. Divide the couscous among serving plates, top with the fish and serve with harissa and lemon wedges.

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4 x 180g thick white fish fillets,
1 cup couscous
1 cup hot Massel chicken style or vegetable liquid stock
2 tbsp chopped flat-leaf parsley leaves
2 tbsp chopped coriander leaves
1 garlic clove, crushed
2 tbsp pistachios, chopped
400g can chickpeas, rinsed, drained
2 tbsp lemon juice, plus wedges to serve
Harissa , to serve
3 garlic cloves
1 small red onion, roughly chopped
2 tbsp chopped coriander leaves
1/2 cup flat-leaf parsley leaves
2 tsp ground cumin
1/2 tsp ground coriander
1 tsp sweet paprika
1/2 tsp dried chilli flakes
1/2 tsp ground turmeric
Juice of 1 lemon

Adv

Autors
Preparation time
25
Cooking time
05
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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