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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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