35 Min
pretty easy
4 People
Rating starstarstarstarstar
Orange chermoula fish
1. Cook couscous in a saucepan of boiling water with added stock cube for 8 minutes or until al dente. Drain and set aside, reserve pan.

2. Blend chermoula paste ingredients using a stick mixer.

3. Heat a large pan over medium heat. Add paste, reserving 2 tbsp and cook for 2 minutes. Add stock cube and 1/2 cup water. Simmer over low heat for 10 minutes.

4. Chop zucchini and capsicum, quarter tomatoes. Trim and slice snow peas. Add to reserved couscous pan with oil and cook for 2-3 minutes. Take off heat, stir in cooked couscous and remaining chermoula paste, season to taste.

5. Gently place fish fillets into simmering chermoula. Cover and cook for 5-6 minutes until fish is cooked through.

6. Serve orange chermoula fish with vegetable couscous, top with fresh coriander.

Use a small processor to blend paste, if preferred.
Sprinkle with chilli flakes if you like some heat.
250g pearl couscous
1/2 chicken stock cube

chermoula paste (see tip!)
1/4 bunch coriander, leaves + stems
1 shallot, peeled and chopped
1 orange, zest and juice
1 tsp ground cumin
1 tbsp ground paprika
1 tbsp red wine vinegar
1/3 cup olive oil

1/2 chicken stock cube

1/2 zucchini
1/2 red capsicum
1/2 punnet cherry tomatoes
125g snow peas
1 tbsp oil, for cooking

2 packets white fish fillets

1/4 bunch coriander, chopped
salt and pepper, for seasoning