Name: Moroccan fish kebabs with couscous salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 300 gram firm white fish fillets, coarsely chopped; 1 1/2 tablespoon moroccan seasoning; 1/2 cup (100g) couscous; 1/2 cup (125ml) boiling water; 1 (240g) medium orange, segmented; 1/4 cup fresh flat-leaf parsley, coarsely chopped; 30 gram baby spinach leaves; freshly ground black pepper and salt, to season; 4 wooden skewers (see notes); Coriander yoghurt; 1/3 cup (95g) skim-milk yoghurt; 1 tablespoon lemon juice; 1 teaspoon garam masala; 1/4 teaspoon chilli powder; 1 clove garlic, crushed; 2 tablespoon fresh coriander, finely chopped

Moroccan fish kebabs with couscous salad

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Serves 2

Prep

15M

Cook

15M

Total

30M

Ingredients

300 gram firm white fish fillets, coarsely chopped

1 1/2 tablespoon moroccan seasoning

1/2 cup (100g) couscous

1/2 cup (125ml) boiling water

1 (240g) medium orange, segmented

1/4 cup fresh flat-leaf parsley, coarsely chopped

30 gram baby spinach leaves

freshly ground black pepper and salt, to season

4 wooden skewers (see notes)

Coriander yoghurt

1/3 cup (95g) skim-milk yoghurt

1 tablespoon lemon juice

1 teaspoon garam masala

1/4 teaspoon chilli powder

1 clove garlic, crushed

2 tablespoon fresh coriander, finely chopped

Method

1.To make the coriander yoghurt: Combine all ingredients in a small bowl.

2.Thread fish onto four skewers; sprinkle seasoning all over skewers. Cook skewers on a heated, oiled grill plate (or grill or barbecue) for about 3-5 minutes each side or until fish is cooked.

3.Meanwhile, in a large heatproof bowl, combine couscous with the water, cover; stand for about 5 minutes or until liquid is absorbed; fluffing with a fork occasionally. Stir in orange, parsley and spinach; season to taste.

4.Serve skewers with couscous salad and yoghurt.

Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets.
Note

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