| | Chermoula fish with pistachio couscous (low-fat)
Chermoula fish with pistachio couscous (low-fat)
Chermoula fish with pistachio couscous (low-fat) 4.3-5 9
  • Calories: 2399 kj
  • Fat: 22g
  • Carbohydrates: 3g

How to Make:

  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.
Time for preparing:
5 min.


  • 4 x 180g thick white fish fillets, (such as blue-eye)
  • 1 cup (200g) couscous
  • 1 cup (250ml) hot Massel chicken style or vegetable liquid stock
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 2 tablespoons chopped coriander leaves
  • 1 garlic clove, crushed
  • 2 tablespoons pistachios, chopped
  • 400g can chickpeas, rinsed, drained
  • 2 tablespoons lemon juice, plus wedges to serve
  • Harissa (see note), to serve
  • Chermoula
  • 3 garlic cloves
  • 1 small red onion, roughly chopped
  • 2 tablespoons chopped coriander leaves
  • 1/2 cup flat-leaf parsley leaves
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon dried chilli flakes
  • 1/2 teaspoon ground turmeric
  • Juice of 1 lemon
  • 2-3 tablespoons olive oil