Name: Chermoulla fish with vegetable couscous
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup coarsely chopped flat-leaf parsley; 1/2 cup coarsely chopped coriander; 1 medium red onion, coarsely chopped; 2 clove garlic, chopped; 1 fresh long green chilli, seeded, coarsely chopped; 2 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground turmeric; 3 teaspoon paprika; 1/4 cup lemon juice; 500 gram firm white fish fillets, cut into 4 cm pieces; 1 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 400 gram can diced tomatoes; lime wedges, to serve; Vegetable couscous; 2 cup (235g) frozen mixed vegetables; 1 1/2 cup couscous; 1 teaspoon finely grated lemon zest; 2 tablespoon chopped coriander

Ingredients

1/2 cup coarsely chopped flat-leaf parsley

1/2 cup coarsely chopped coriander

1 medium red onion, coarsely chopped

2 clove garlic, chopped

1 fresh long green chilli, seeded, coarsely chopped

2 1/2 teaspoon ground cumin

1 1/2 teaspoon ground turmeric

3 teaspoon paprika

1/4 cup lemon juice

500 gram firm white fish fillets, cut into 4 cm pieces

1 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

400 gram can diced tomatoes

lime wedges, to serve

Vegetable couscous

2 cup (235g) frozen mixed vegetables

1 1/2 cup couscous

1 teaspoon finely grated lemon zest

2 tablespoon chopped coriander

Method

Chermoulla fish with vegetable couscous

1.Process parsley, chopped coriander, red onion, garlic, chilli, spices and juice until smooth. Combine coriander mixture and fish in a large glass bowl. Cover with plastic food wrap; chill for 10 minutes to marinate.

2.Heat oil in a large heavy-based frying pan over moderate heat. Add brown onion; cook and stir for 5 minutes or until soft. Add tomato; cook, covered, for 10 minutes. Stir in fish mixture; cook for 8 minutes or until fish is just cooked.

3.Serve fish with couscous and lemon wedges.

Vegetable couscous

4.Combine 1 1/2 cups water and vegetables in a medium saucepan. Bring to the boil. Reduce heat. Cook, covered, for 3 minutes. Remove from heat. Stir in couscous and zest. Cover; stand for 5 minutes or until liquid is absorbed. Fluff with a fork. Add coriander; stir to combine.

Make chermoulla up to a week ahead. Spoon into a clean jar, smooth the surface and top with a layer of oil. Chill.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Chermoulla fish with vegetable couscous

Vegetable couscous

Related stories

Subscribe and save up to 38%