Recipe

Moroccan fish kebabs with preserved lemon couscous

Dec 31, 1975 1:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Moroccan fish kebabs with preserved lemon couscous
  • 600 gram (1¼ pounds) skinless firm white fish fillets
  • 1/2 cup finely chopped fresh coriander (cilantro)
  • 2 clove garlic, crushed
  • 2 fresh small red thai (serrano) chillies, chopped finely
  • 1 tablespoon olive oil
  • 1/4 cup (60ml) lemon juice
Couscous
  • 1 cup (250ml) salt-reduced chicken stock
  • 1/2 cup (125ml) water
  • 1 1/2 cup (300g) couscous
  • 1/2 cup firmly packed fresh coriander (cilantro) leaves, extra
  • 1 tablespoon finely chopped preserved lemon rind
  • 1/4 cup (35g) roasted slivered almonds

Method

Moroccan fish kebabs with preserved lemon couscous
  • 1
    Cut fish into 3cm (1¼-inch) pieces; place in large bowl.
  • 2
    Combine coriander, garlic, chilli, oil and juice in small bowl.
  • 3
    Add half the coriander mixture to fish in large bowl; toss to coat fish in mixture. Thread fish onto eight skewers; place kebabs on tray. Cover; refrigerate 45 minutes
  • 4
    Cook kebabs on heated oiled grill plate (or grill or barbecue) about 5 minutes or until cooked as desired.
  • 5
    Meanwhile, to make couscous, bring stock and the water to the boil in medium saucepan; remove from heat. Add couscous to stock, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Add remaining coriander mixture, extra coriander leaves, rind and nuts; stir to combine.
  • 6
    Serve kebabs with couscous.

Notes

You will need to soak eight 25cm (10-inch) bamboo skewers in water for at least an hour before using to prevent them from splintering or scorching during the cooking process.

The Latest from Food To Love