Prep time: 30 mins Cooking time: 5 mins Serves 6
FOR CHERMOULA 1 tbsp ground cumin 1/2 tsp ground coriander 1 tsp paprika pinch cayenne pepper 4 garlic cloves, crushed handful fresh parsley, chopped handful fresh coriander, chopped 1 large lemon, juice of 125ml olive oil FOR KEBABS 800g firm white fish fillets, cut into cubes 2 tbsp olive oil 1 lemon, zest and juice of 1 tsp ground cumin METHOD 1 To make chermoula, dry roast cumin, coriander, paprika and cayenne in a frying pan over low heat until fragrant. Remove from heat, mix in remaining ingredients and set aside for 30 mins. 2 For kebabs, mix fish cubes with remaining ingredients and leave to marinate for 15 mins. 3 Skewer fish and cook under a preheated grill for 2 mins on each side until just cooked through. 4 Serve on a bed of couscous with chermoula sauce poured over.