Quick & Easy

Moroccan fish kebabs with preserved lemon couscous

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.

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.


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