| | Chermoula fish kebabs with couscous
Chermoula fish kebabs with couscous
Chermoula fish kebabs with couscous 4.3-5 9
  • Calories: 3064 kj
  • Fat: 21g
  • Carbohydrates: 4g

How to Make:

  1. Place onion, garlic, parsley, ground coriander, paprika, chilli, saffron, lemon juice, oil and 2 cups coriander leaves in a food processor with 1/2 teaspoon salt. Process to a coarse paste. Remove and set 2 tablespoons aside. Coat the fish in the remaining mixture, then cover and marinate in the fridge for 1 hour.
  2. Meanwhile, place couscous in a bowl with reserved paste. Pour 400ml boiling water over. Stir to combine. Cover loosely with a tea towel. Set aside for 10 minutes. Fluff with a fork, then stir in spring onion and remaining coriander leaves.
  3. Preheat a chargrill or barbecue to medium-high. If using bamboo skewers, soak in boiling water for 10 minutes.
  4. Thread a bay leaf onto each skewer, then alternate fi sh and capsicum. Finish each skewer with another bay leaf.
  5. Cook kebabs for 6-8 minutes, turning, until the fish is cooked through and lightly charred. Serve kebabs with the couscous and yoghurt, if desired.
Time for preparing:
10 min.


  • 1 small red onion, finely chopped
  • 3 garlic cloves, crushed
  • 1/3 cup flat-leaf parsley leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon dried chilli flakes
  • Pinch of saffron threads
  • Juice of 1 lemon
  • 1/3 cup (80ml) olive oil
  • 3 loosely packed cups coriander leaves (from 2 bunches)
  • 800g thick skinless blue-eye fillets (or other firm white fish), cut into 3cm cubes
  • 2 cups (400g) couscous
  • 4 spring onions, finely chopped
  • 16 fresh bay leaves (see note)
  • 1 red capsicum, cut into 3cm pieces
  • 1 yellow capsicum, cut into 3cm pieces
  • Plain yoghurt (optional), to serve