Spicy Kebabs with Fluffy Couscous

INGREDIENTS:

• 1/2 cup diced fresh coriander
• 1 lb fish fillets (firm, white, and skinless) – cut into 3cm pieces
• 1 cup chicken stock (reduced salt)
• 2 cloves garlic, crushed
• 1 tbsp olive oil
• 2 small red thai chillies, chopped 1/4 cup lemon juice
• 1/2 cup water
• 1 1/2 cups couscous
• 1/2 cup fresh coriander
• 1 tbsp preserved lemon, finely chopped
• 1/4 cup slivered almonds, toasted

INSTRUCTIONS:

1. Place the oil, garlic, coriander, chilli and lemon juice in a large bowl. Add fish pieces and coat with spice mix.
2. Using 8 skewers make kebabs out of the fish fillets (should make about 8) and place on a try. Cover and place in fridge for 40 minutes.
3. Heat an oiled grill plate (or barbeque) and allow kebabs to cook for about 5 minutes.
4. Pour stock and the water into a pot and bring to the boil. Remove from heat and add couscous. Cover and allow to stand for 5 minutes, or until the liquid is absorbed. After 5 minutes, fluff the couscous using a fork. Finish off by adding what was left of the coriander spice mix, coriander leaves, lemon and nuts to the couscous. Serve couscous with grilled fish kebabs.

SEE MORE:

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• Spicy Lamb served with Barley Salad