Coriander roots and stems have a strong flavour which boost the flavour of the chermoula.
Ingredients
- 1 bunch fresh coriander, with roots and stems, washed, coarsely chopped
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 1/4 teaspoons sweet paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon dried chilli flakes
- 1 lemon, rind finely grated, juiced
- 1 small red onion, peeled
- 2 tablespoons extra virgin olive oil
- 4 (about 200g each) firm white fish fillets
- 150g (3/4 cup) wholemeal couscous
- 50g baby spinach leaves, thinly sliced
- 250ml (1 cup) boiling water
- 400g can chickpeas, rinsed, drained
- 100g fire-roasted peppers, finely chopped
- Lemon wedges, to serve
Method
- Step 1Reserve 1⁄3 cup coriander leaves. Process the remaining coriander leaves, roots and stems with the garlic, cumin paprika, turmeric, chilli, lemon rind and a quarter of the onion in a food processor until finely chopped. Add 2 tbs lemon juice and 1 1/2 tbs oil in a slow steady stream until smooth and combined. Season. Transfer to a bowl and add fish fillets. Gently turn to coat. Set aside for 10 minutes to marinate.
- Step 2Meanwhile, finely chop the remaining onion. Place couscous, onion and spinach in a heatproof bowl. Pour over boiling water and remaining oil. Cover. Stand for 5 minutes or until absorbed.
- Step 3Fluff with a fork. Stir in chickpeas, peppers and remaining lemon juice. 3 Line a baking tray with foil. Preheat grill to 200°C. Position oven rack 5cm from the heat. Place fish on the prepared tray and spread with any remaining chermoula paste. Cook, for 7-9 minutes or until the flesh flakes easily when tested with a fork. Thickly slice.
- Step 4Divide the couscous mixture among serving plates. Top with the fish, then sprinkle with reserved coriander leaves and serve with the lemon wedges.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
2045 kj
Energy
14g
Fat Total
2g
Saturated Fat
10g
Fibre
48g
Protein
37g
Carbs (total)
All nutrition values are per serve
Notes
Add leftover roasted peppers to ham and cheese toasties, process and add to chilli con carne or stir into scrambled eggs with chorizo.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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