Recipes

Ingredients:

4 x 180g thick white fish fillets (eg. Blue eye)

2 tbs Henry Langdon Chermoula

1 cup couscous1 cup hot chicken stock

 2tbs Henry Langdon Coriander, chilli and kaffir lime

2 tbs pistachios, chopped

400g can chickpeas, rinsed and drained

2tbs lemon juice, plus wedges to serve

Harissa, to serve (Optional)

 

Method.

Spread the Henry Langdon Chermoula over the fish with 1tbs of lemon juice, then cover and refrigerate.

Place the couscous in a heat proof bowl and pour over hot stock. Cover and stand for 5 minutes, then fluff with a fork.

Stir in the Henry Langdon Coriander Chilli and Kaffir lime, nuts, chickpeas and lemon juice. Season to taste and set aside.

Preheat barbeque or large fry pan to medium-high heat. Cook the fish for 2-3 minutes each side until just cooked.

Divide the couscous among serving plates, top with the fish and serve with harissa and lemon wedges.

 

View More Recipes