FRIJE

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.