| | Moroccan-spiced snapper with tabouli couscous
Moroccan-spiced snapper with tabouli couscous
Moroccan-spiced snapper with tabouli couscous 4.3-5 9
  • Calories: 3097 kj
  • Fat: 32.9g
  • Carbohydrates: 56.5g

How to Make:

  1. Combine garlic, cumin, paprika, mint, 2 tablespoons lemon juice and 2 tablespoons oil in a ceramic bowl. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
  2. Place couscous in a large heatproof bowl. Pour over boiling water. Stir to combine. Cover and stand for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Add parsley, tomato and green onion. Whisk remaining 1/3 cup oil, 2 tablespoons lemon juice and salt and pepper in a jug. Pour over couscous. Stir gently to combine.
  3. Preheat a barbecue grill on medium-high heat. Cook fish for 1 1/2 to 2 minutes each side or until just cooked through. Transfer to a plate. Cover. Stand for 5 minutes.
  4. Flake fish into 5cm pieces. Gently toss through couscous. Serve with lemon.
Time for preparing:
3 min.
Servings:
4

Ingredients:

  • 2 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/4 cup fresh mint leaves, chopped
  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 4 (200g each) snapper fillets, skin removed
  • 1 1/2 cups couscous
  • 1 1/2 cups boiling water
  • 1 bunch fresh flat-leaf parsley, leaves chopped
  • 1 large tomato, diced
  • 4 green onions, thinly sliced
  • Lemon wedges, to serve
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