Moroccan-spiced snapper with tabouli couscous

Moroccan-spiced snapper with tabouli couscous

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  • 0:50 Prep
  • 0:03 Cook
  • 4 Servings
  • Capable cooks

This sensational snapper dish is served with the fresh flavours of homemade tabouli.

Featured in
Snapper recipes, Main recipes


  • 2 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/4 cup fresh mint leaves, chopped
  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 4 (200g each) snapper fillets, skin removed
  • 1 1/2 cups couscous
  • 1 1/2 cups boiling water
  • 1 bunch fresh flat-leaf parsley, leaves chopped
  • 1 large tomato, diced
  • 4 green onions, thinly sliced
  • Lemon wedges, to serve


  • Step 1
    Combine garlic, cumin, paprika, mint, 2 tablespoons lemon juice and 2 tablespoons oil in a ceramic bowl. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
  • Step 2
    Place couscous in a large heatproof bowl. Pour over boiling water. Stir to combine. Cover and stand for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Add parsley, tomato and green onion. Whisk remaining 1/3 cup oil, 2 tablespoons lemon juice and salt and pepper in a jug. Pour over couscous. Stir gently to combine.
  • Step 3
    Preheat a barbecue grill on medium-high heat. Cook fish for 1 1/2 to 2 minutes each side or until just cooked through. Transfer to a plate. Cover. Stand for 5 minutes.
  • Step 4
    Flake fish into 5cm pieces. Gently toss through couscous. Serve with lemon.


  • 3097 kj


  • 32.9g

    Fat Total

  • 5.4g

    Saturated Fat

  • 4.3g


  • 51.6g


  • 122mg


  • 245mg


  • 56.5g

    Carbs (total)

All nutrition values are per serve


Variation: You could use blue eye, perch or warehou fillets instead of snapper.

  • Author: Michelle Lucia
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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