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Moroccan-style fish skewers
Instructions
- 1. Mix the chopped coriander, crushed garlic cloves, olive oil, finely chopped red peppers, and lemon juice in a small bowl. Pour half of this seasoning into a bowl and stir with the fish pieces to coat them well. Thread them onto 8 skewers and place them on a tray. Cover and refrigerate for 45 minutes.
- 2. Cook the skewers for 5 minutes on a hot oiled griddle or under the broiler in the oven or on the barbecue.
- 3. Bring the broth and water to a boil in a saucepan. Remove from heat and pour in the couscous. Cover and let it swell for 5 minutes. Fluff the couscous with a fork. Add the remaining seasoning, the remaining coriander leaves, finely chopped preserved lemon, and toasted almonds. Mix well.
- 4. Serve the couscous with the skewers. Serve with a rocket salad or baby spinach leaves.
Ingredients for servings
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8 tablespoon of fresh coriander -
2 garlic cloves -
1 tablespoon of olive oil -
2 thai red chili -
60 ml of lemon juice -
600 g of sea bass fillet -
250 ml of defatted chicken broth
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125 ml of water -
300 g of couscous semolina -
4 tablespoon of fresh coriander
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1 tablespoon of sliced almond -
1 tablespoon of preserved lemon (salty) -
1 arugula
Rates (1)
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Easy and delicious and healthy
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value444 kcal22 %
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Fat9,09 g13 %
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of which saturated1,37 g7 %
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Carbohydrates55,19 g21 %
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of which sugar1,24 g1 %
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Protein33,63 g67 %
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Fibers2,95 g?
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More data
* As an indication, before cooking, RDA of the EU.