0:25

To Prep

0:05

To Cook

21

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

4

SERVINGS

5

AVG RATING

(4 Members)

Chermoula fish with pistachio couscous (low-fat)
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      For the chermoula, process the garlic, onion, herbs, spices and lemon juice in a food processor, gradually adding enough of the oil to form a paste. Spread the paste over the fish, then cover and refrigerate while you make the couscous.

    2. Step 2

      Place the couscous in a heatproof bowl and pour over the hot stock. Cover and stand for 5 minutes, then fluff the grains with a fork. Stir in the herbs, garlic, nuts, chickpeas and lemon juice. Season to taste and set aside.

    3. Step 3

      Preheat a barbecue or large frypan to medium-high heat. Cook the fish for 2-3 minutes each side until just cooked.

    4. Step 4

      Divide the couscous among serving plates, top with the fish and serve with harissa and lemon wedges.

    Harissa is a Tunisian chilli paste available from Middle Eastern and gourmet food shops and delis.

  • Method
  • Notes
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