Serves 4 - Prep & Cooking time - 30 Minutes
Ingredients1 bunch fresh coriander, with roots and stems, washed, coarsely chopped
2 garlic cloves, chopped
2 teaspoons ground cumin
1 1/4 teaspoons sweet paprika
1 teaspoon ground turmeric
1/2 teaspoon dried chilli flakes
1 lemon, rind finely grated, juiced
1 small red onion, peeled
2 tablespoons extra virgin olive oil
4 (about 200g each) firm white fish fillets
150g (3/4 cup) wholemeal couscous
50g baby spinach leaves, thinly sliced
250ml (1 cup) boiling water
400g can chickpeas, rinsed, drained
100g fire-roasted peppers, finely chopped
Lemon wedges, to serve
- Reserve 1⁄3 cup coriander leaves. Process the remaining coriander leaves, roots and stems with the garlic, cumin paprika, turmeric, chilli, lemon rind and a quarter of the onion in a food processor until finely chopped. Add 2 tbs lemon juice and 1 1/2 tbs oil in a slow steady stream until smooth and combined. Season. Transfer to a bowl and add fish fillets. Gently turn to coat. Set aside for 10 minutes to marinate.
- Meanwhile, finely chop the remaining onion. Place couscous, onion and spinach in a heatproof bowl. Pour over boiling water and remaining oil. Cover. Stand for 5 minutes or until absorbed.
- Fluff with a fork. Stir in chickpeas, peppers and remaining lemon juice. 3 Line a baking tray with foil. Preheat grill to 200°C. Position oven rack 5cm from the heat. Place fish on the prepared tray and spread with any remaining chermoula paste. Cook, for 7-9 minutes or until the flesh flakes easily when tested with a fork. Thickly slice.
- Divide the couscous mixture among serving plates. Top with the fish, then sprinkle with reserved coriander leaves and serve with the lemon wedges.
Per Serve - 48g Protein * 14g Fat * 37g Carbs *10g Fibre * 487 Cals