Spiced fish kebabs with pearl couscous salad

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Spiced fish kebabs with pearl couscous salad
  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Easy

The whole family will enjoy munching on these moreish fish skewers served with spicy pearl couscous.

Featured in
Pearl couscous, Nutrition information

Ingredients

  • 1 1/4 cups pearl (Israeli) couscous
  • 850g firm boneless white fish fillets, cut into 3cm pieces
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried chilli flakes
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups baby rocket
  • 1/2 cup chopped semi-dried tomatoes
  • 1/3 cup slivered almonds, toasted
  • 2 tablespoons lemon juice
  • 1/3 cup labne, to serve (see note)
  • Lemon wedges, to serve

Equipment

  • 8 pre-soaked bamboo skewers or 8 metal skewers

Method

  • Step 1
    Cook couscous in a medium saucepan of boiling salted water for 7 to 10 minutes or until tender. Refresh under cold water. Drain well. Transfer to a large bowl.
  • Step 2
    Meanwhile, place fish, paprika, coriander, oregano, chilli and 1/2 the oil in a bowl. Toss to coat. Thread fish onto 8 bamboo or metal skewers.
  • Step 3
    Heat 2 teaspoons remaining oil in a large frying pan over medium-high heat. Cook skewers, turning, for 6 to 8 minutes or until browned and cooked through.
  • Step 4
    Meanwhile, add rocket, tomato, almonds, lemon juice and remaining oil to couscous. Toss until well combined. Season with salt and pepper. Serve skewers with couscous salad, labne and lemon wedges.

  • Low carb

Nutrition

  • 2788 kj

    Energy

  • 28.5g

    Fat Total

  • 6.1g

    Saturated Fat

  • 3.9g

    Fibre

  • 55.2g

    Protein

  • 140mg

    Cholesterol

  • 686mg

    Sodium

  • 35.7g

    Carbs (total)

All nutrition values are per serve

Notes

Labne is also known as strained yoghurt and can be found in the gourmet cheese section of supermarkets. You can make your own by placing 500g Greek-style yoghurt into a sieve lined with muslin or paper towel over a bowl. Refrigerate overnight to strain, then discard whey from bowl.

Prepare in advance: Make step 2 of the recipe. Place skewers on a plate. Cover. Refrigerate for up to 1 day.

  • Author: Liz Macri
  • Image credit: Andrew Young and Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au

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