Recipe

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)
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

Moroccan fish kebabs with couscous salad
  • 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.

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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