Chermoula fish with pistachio couscous (low-fat)

Recipes / Fish

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

Recipe «Chermoula fish with pistachio couscous (low-fat)» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.