Chunks of fish marinated in a paste of Moroccan Spice and olive oil skewered with red onion,
zucchini, carrot and cherry tomatoes, served with pearl couscous and more Moroccan Spice.
500g firm white fish fillets, cut into large chunks or long thin pieces
1 tbsp Spice Fusion Moroccan Spice blend
EV olive oil
½ red onion, peeled and cut into wedges
1-2 small zucchinis, sliced
1 large carrot, cut into ribbons using vegetable peeler
Cherry tomatoes
Olive oil spray
1½ cups pearl (Israeli) couscous
1½ cups vegetable or chicken stock
1 tsp Spice Fusion Moroccan Spice blend
1 tbsp butter, optional
Chopped fresh mint
If using bamboo skewers, soak in cold water for 30 minutes.
If using metal skewers, spray with olive oil spray.
Combine the oil with Moroccan Spice blend to make a thick paste.
Brush paste over fish pieces; set aside for 30 minutes (if you have the time).
Thread fish onto skewers alternatively with onion, zucchini, carrot and cherry tomatoes.
Heat barbecue or grill pan to medium high heat. Spray with olive oil spray or rub with oil.
Cook skewers for about 10-15 minutes or until fish is cooked and the
vegetables are tender. Garnish with mint.
MINTED PEARL COUSCOUS
Boil the stock in a small saucepan, add the couscous and Moroccan Spice blend,
stir well and cook for about 5 minutes on a low flame.
When the liquid has evaporated and couscous is tender, stir in butter and mint.
