The Merchant Tradition continues today...

Chermoula Fish with Pistachio Cous Cous

Ingredients:

 

Method

  1. Spread the Henry Langdon Chermoula over the fish with 1 tablespoon of lemon juice, then cover and refrigerate
  2. Place the couscous in a heat proof bowl and pour over hot stock. Cover and stand for 5 minutes, then fluff with a fork
  3. Stir into the cous cous the Henry Langdon Coriander Chilli and Kaffir lime, nuts, chickpeas and lemon juice. Season to taste and set aside
  4. Preheat barbeque or large fry pan to medium-high heat. Cook the fish for 2-3 minutes each side until just cooked
  5. Divide the couscous among serving plates, top with the fish and serve with harissa and lemon wedges
Chermoula Recipe - Chermoula Fish with Pistachio Cous Cous

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