Chermoula grilled fish with couscous

serves / 4 prep / 15 minutes cook / 15 minutes

Ingredients

1 bunch fresh coriander, with roots and stems, washed, chopped

2 garlic cloves, chopped

2 tsp ground cumin

1 1⁄4 tsp sweet paprika

1 tsp ground turmeric

1⁄2 tsp dried chilli flakes

1 lemon, rind finely grated, juiced 1 small red onion, peeled

2 tbsp extra-virgin olive oil

4 (about 200g each) firm white fish fillets

150g (3⁄4 cup) wholemeal couscous 50g baby spinach leaves, sliced 250ml (1 cup) boiling water 400g can chickpeas, rinsed, drained

100g fire-roasted capsicum, finely chopped

Lemon wedges, to serve

1. Reserve 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 tablespoons of lemon juice and 1 1⁄2 tablespoons of 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.

2. 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.

3. Fluff with a fork. Stir in chickpeas, peppers and remaining lemon juice. Line a baking tray with foil. Preheat grill to 200C. Position oven rack 5cm from the heat. Place fish on the tray and spread with remaining chermoula paste. Cook for 7–9 minutes. Slice.

4. Divide the couscous mixture among serving plates. Top with the fish, then sprinkle with reserved coriander leaves and serve with the lemon wedges.