Fish with Chermoula Marinade and Couscous

Ingredients

• 1.6 firm white fish (e.g. ling), 6 pieces
• 2.lemon, cut into wedges; for serving
• 3.1 lemon, juice and grated rind; for marinade
• 4.1 teaspoon ground cumin, for marinade
• 5.1 teaspoon ground coriander, for marinade
• 6.2 teaspoon sweet paprika, for marinade
• 7.5 tablespoon olive oil, for marinade
• 8.2 tablespoon fresh parsley, chopped; for marinade
• 9.2 tablespoon fresh coriander, chopped; for marinade
• 10.salt, for marinade
• 11.180 gram instant couscous
• 12.125 millilitre stock, or water; for soaking couscous
• 13.6 tablespoon mixed dried fruits, plumped in boiling water
• 14.2 red chillies, seeded and finely chopped
• 15.2 tablespoon pine nuts, toasted
• 16.2 tablespoon fresh coriander, chopped; for couscous
• 17.salt, for couscous
• 18.black pepper, for couscous

Method

1. 1.Combine all marinade ingredients in a food processor. Place the fish in a shallow dish and pour marinade over it. Cover and, if possible, let the fish marinate for 2 hours in the fridge.
2. 2.Place the fish under a pre-heated grill, basting with the extra marinade while grilling. If there is any remaining marinade, heat it and serve as a sauce with the fish and lemon wedges.
3. 3.To prepare the couscous: pour the stock or water over the couscous and leave it to swell.
4. 4.Pour a little boiling water over the dried fruit to plump them up. Seed and finely chop the chillies.
5. 5.Combine the couscous, chillies, dried fruit, pine nuts, coriander, salt and pepper. Heat in a pan with a little olive oil, stirring frequently, or in the microwave.

Notes

• This recipe is a clipping from the 'Plates' SA cookbook (large plates section), collected by the family.
• Chermoula is a North African herb and spice marinade, traditionally used for fish.
• Book note: 'Each family has its own, usually secret, recipe. Couscous is the perfect accompaniment to this fish dish.'