Chermoula fish kebabs with couscous

Delicious Chermoula fish kebabs with couscous Recipe

Try our Moroccan inspired feast of spicy fish kebabs on a bed of fluffy couscous.
Chermoula fish kebabs with couscous
Prep Time : 1:30 | Cook Time : 0:10 | Total Time : 1:40 | Serving : 4 person.


  • 1 small red onion, finely chopped

  • 3 garlic cloves, crushed

  • 1/3 cup flat-leaf parsley leaves

  • 1 teaspoon ground coriander

  • 1 teaspoon paprika

  • 1/2 teaspoon dried chilli flakes

  • Pinch of saffron threads

  • Juice of 1 lemon

  • 1/3 cup (80ml) olive oil

  • 3 loosely packed cups coriander leaves (from 2 bunches)

  • 800g thick skinless blue-eye fillets (or other firm white fish), cut into 3cm cubes

  • 2 cups (400g) couscous

  • 4 spring onions, finely chopped

  • 16 fresh bay leaves (see note)

  • 1 red capsicum, cut into 3cm pieces

  • 1 yellow capsicum, cut into 3cm pieces

  • Plain yoghurt (optional), to serve


  • Step 1

    Place onion, garlic, parsley, ground coriander, paprika, chilli, saffron, lemon juice, oil and 2 cups coriander leaves in a food processor with 1/2 teaspoon salt. Process to a coarse paste. Remove and set 2 tablespoons aside. Coat the fish in the remaining mixture, then cover and marinate in the fridge for 1 hour.

  • Step 2

    Meanwhile, place couscous in a bowl with reserved paste. Pour 400ml boiling water over. Stir to combine. Cover loosely with a tea towel. Set aside for 10 minutes. Fluff with a fork, then stir in spring onion and remaining coriander leaves.

  • Step 3

    Preheat a chargrill or barbecue to medium-high. If using bamboo skewers, soak in boiling water for 10 minutes.

  • Step 4

    Thread a bay leaf onto each skewer, then alternate fi sh and capsicum. Finish each skewer with another bay leaf.

  • Step 5

    Cook kebabs for 6-8 minutes, turning, until the fish is cooked through and lightly charred. Serve kebabs with the couscous and yoghurt, if desired.

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