Moroccan fish kebabs with couscous salad
Jan 31, 1975 1:00pm- 15 mins preparation
- 15 mins cooking
- Serves 2
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Ingredients
Moroccan fish kebabs with couscous salad
- 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)
香菜酸奶
- 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
Moroccan fish kebabs with couscous salad
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1To make the coriander yoghurt: Combine all ingredients in a small bowl.
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2Thread 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.
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3Meanwhile, 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.
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4Serve skewers with couscous salad and yoghurt.
Notes
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.
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