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Photo of Chermoula fish skewers with vegetable couscous by WW

Chermoula fish skewers with vegetable couscous

5
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Take your tastebuds on holiday with this North African-inspired dish. Fresh herbs, tangy spices and filling couscous create an exotic flavour combination

Ingredients

Ground paprika

1 tsp, (sweet)

Ground cumin

1 tsp

Dried chilli flakes

½ tsp

Garlic

2 clove(s), crushed

Olive oil

3 tsp

Ling, raw

600 g, cut into 2cm pieces

Zucchini

2 medium, halved lengthways, thinly sliced

Eggplant

½ medium, cut into 1cm-thick slices

Chicken stock

¾ cup(s), (salt-reduced), (185ml)

Dry couscous

¾ cup(s), (150g)

Preserved lemon

1 tbs, (rind) finely chopped

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Fresh mint

½ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine paprika, cumin, chilli, garlic and oil in a medium bowl. Add f ish and toss to coat. Thread f ish onto 4 large metal or wooden skewers (see tip p65).
  2. Preheat a barbecue or chargrill over medium-high heat. Lightly spray zucchini and eggplant with oil. Cook, turning, for 3–4 minutes or until golden and tender. Cook skewers, turning, for 5–6 minutes or until cooked through.
  3. Meanwhile, bring stock to the boil in a small saucepan over high heat. Place couscous in a medium heatproof bowl. Add hot stock and stir to combine. Cover and set aside for 3–5 minutes or until liquid is absorbed. Scrape with a fork to separate grains. Add grilled zucchini and eggplant, preserved lemon, parsley and mint and stir to combine. Serve chermoula fish skewers with vegetable couscous.

Notes

SERVING SUGGESTION: Tomato and cucumber salad, drizzled with 1 tablespoon of lemon juice and tossed with chopped parsley.TIP: You can use ling, snapper or blue-eye trevalla for this recipe.

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